Уноси

• Changes in the physicochemical, antioxidant and antibacterial properties of honeydew honey subjected to heat and ultrasound pretreatments (2020-09)

  M. Stojković, D. Cvetković, A. Savić, LJ. Topalić-Trivunović, A. Velemir, S. Papuga, M. Žabić, Changes in the physicochemical, antioxidant and antibacterial properties of honeydew honey subjected to heat and ultrasound pretreatments, JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, pp. 1 - 12, Sep, 2020

• Effects of adding different quantities of yeast and chokeberry juice on fermentation of mead (2023-01)

  М. Milijaš, D. Cvetković, A. Savić, A. Velemir, Lj. Topalić-Trivunović, S. Papuga, Effects of adding different quantities of yeast and chokeberry juice on fermentation of mead, CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY, Vol. 29, No. 2, pp. 149 - 160, Jan, 2023