Article Versions Notes

Vehar A, Potočnik D, Mencin M, Korošec M, Ferjančič B, Jagodic Hudobivnik M, Jamnik P, Ota A, Kouřimská L, Kulma M, et al. Evaluation of Nutritional Quality and Oxidation Stability of Fermented Edible Insects. Foods. 2025; 14(17):2929. https://doi.org/10.3390/foods14172929

Vehar, Anja, Doris Potočnik, Marjeta Mencin, Mojca Korošec, Blaž Ferjančič, Marta Jagodic Hudobivnik, Polona Jamnik, Ajda Ota, Lenka Kouřimská, Martin Kulma, and et al. 2025. "Evaluation of Nutritional Quality and Oxidation Stability of Fermented Edible Insects" Foods 14, no. 17: 2929. https://doi.org/10.3390/foods14172929

Vehar, A., Potočnik, D., Mencin, M., Korošec, M., Ferjančič, B., Jagodic Hudobivnik, M., Jamnik, P., Ota, A., Kouřimská, L., Kulma, M., Heath, D. J., & Ogrinc, N. (2025). Evaluation of Nutritional Quality and Oxidation Stability of Fermented Edible Insects. Foods, 14(17), 2929. https://doi.org/10.3390/foods14172929