Enhancement of the olive oil oxidative stability by phenolics extracts from cultivated blueberry in microemulsions and in liposomes

dc.creator	Bošković, Perica
dc.creator	Mrduljas, Nikolina
dc.creator	Jambrak, Anet Rezek
dc.creator	Drvenica, Ivana
dc.creator	Kresić, Greta
dc.creator	BeluZić, Robert
dc.creator	Bugarski, Branko
dc.creator	Bilusić, Tea
dc.date.accessioned	2021-04-20T12:52:50Z
dc.date.available	2021-04-20T12:52:50Z
dc.date.issued	2017
dc.identifier.issn	0168-1656
dc.identifier.uri	http://rimi.imi.bg.ac.rs/handle/123456789/785
dc.publisher	Elsevier Science Bv, Amsterdam
dc.rights	restrictedAccess
dc.source	Journal of Biotechnology
dc.title	Enhancement of the olive oil oxidative stability by phenolics extracts from cultivated blueberry in microemulsions and in liposomes	en
dc.type	conferenceObject
dc.rights.license	ARR
dc.citation.epage	S72
dc.citation.other	256: S72-S72
dc.citation.rank	M22
dc.citation.spage	S72
dc.citation.volume	256
dc.identifier.doi	10.1016/j.jbiotec.2017.06.1046
dc.identifier.wos	000413585400231
dc.type.version	publishedVersion

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