1.
Novaković S, Đekić I, Klaus A, Vunduk J, Đorđević V, Tomović V, Šojić B, Kocić-Tanaskov S, Tomašević I. Antioxidant activity of mushrooms in vitro and in frankfurters. meat_technology [Internet]. 15Jul.2020 [cited 7May2021];61(1):62-9. Available from: https://journalmeattechnology.com/index.php/meat_technology/article/view/2020.61.1.5