Приказ основних података о документу

dc.creatorSknepnek, Aleksandra
dc.creatorTomić, Sergej
dc.creatorMiletić, Dunja
dc.creatorLević, Steva
dc.creatorČolić, Miodrag
dc.creatorNedović, Viktor
dc.creatorNikšić, Miomir
dc.date.accessioned2022-02-23T14:09:19Z
dc.date.available2022-02-23T14:09:19Z
dc.date.issued2021
dc.identifier.issn0308-8146
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/5996
dc.languageen
dc.publisherElsevier
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200116/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/175102/RS//
dc.relation.isreferencedbyhttps://doi.org/10.1016/j.foodchem.2020.128344
dc.relation.isreferencedbyhttp://aspace.agrif.bg.ac.rs/handle/123456789/5771
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by-sa/4.0/
dc.sourceFood Chemistry
dc.subjectCytokines
dc.subjectImmunomodulation
dc.subjectKombucha
dc.subjectMedicinal mushrooms
dc.titleSupplementary data for the article: Sknepnek, A.; Tomić, S.; Miletić, D.; Lević, S.; Čolić, M.; Nedović, V.; Nikšić, M. Fermentation Characteristics of Novel Coriolus Versicolor and Lentinus Edodes Kombucha Beverages and Immunomodulatory Potential of Their Polysaccharide Extracts. Food Chemistry 2021, 342, 128344. https://doi.org/10.1016/j.foodchem.2020.128344.
dc.typedataseten
dc.rights.licenseBY-SA
dc.description.otherSupplementary material for: [https://doi.org/10.1016/j.foodchem.2020.128344]
dc.description.otherRelated to published version: [http://aspace.agrif.bg.ac.rs/handle/123456789/5771]
dc.description.otherRelated to accepted version: [http://aspace.agrif.bg.ac.rs/handle/123456789/5772]
dc.identifier.fulltexthttp://aspace.agrif.bg.ac.rs/bitstream/id/23439/Fermentation_characteristics_of_sup_2021.pdf
dc.identifier.rcubhttps://hdl.handle.net/21.15107/rcub_agrospace_5996
dc.type.versionpublishedVersion


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