Zandona, E.; Vukelić, M.; Hanousek Čiča, K.; Zandona, A.; Mrvčić, J.; Katalinić, M.; Cindrić, I.; Abdurramani, A.; Jurina, I.B.
Bioactive Properties of the Microwave-Assisted Olive Leaf Extract and Its Incorporation into a Whey Protein Isolate Coating of Semi-Hard Cheese. Foods 2025, 14, 1496.
https://doi.org/10.3390/foods14091496
AMA Style
Zandona E, Vukelić M, Hanousek Čiča K, Zandona A, Mrvčić J, Katalinić M, Cindrić I, Abdurramani A, Jurina IB.
Bioactive Properties of the Microwave-Assisted Olive Leaf Extract and Its Incorporation into a Whey Protein Isolate Coating of Semi-Hard Cheese. Foods. 2025; 14(9):1496.
https://doi.org/10.3390/foods14091496
Chicago/Turabian Style
Zandona, Elizabeta, Maja Vukelić, Karla Hanousek Čiča, Antonio Zandona, Jasna Mrvčić, Maja Katalinić, Ines Cindrić, Almir Abdurramani, and Irena Barukčić Jurina.
2025. "Bioactive Properties of the Microwave-Assisted Olive Leaf Extract and Its Incorporation into a Whey Protein Isolate Coating of Semi-Hard Cheese" Foods 14, no. 9: 1496.
https://doi.org/10.3390/foods14091496
APA Style
Zandona, E., Vukelić, M., Hanousek Čiča, K., Zandona, A., Mrvčić, J., Katalinić, M., Cindrić, I., Abdurramani, A., & Jurina, I. B.
(2025). Bioactive Properties of the Microwave-Assisted Olive Leaf Extract and Its Incorporation into a Whey Protein Isolate Coating of Semi-Hard Cheese. Foods, 14(9), 1496.
https://doi.org/10.3390/foods14091496
