prikaz prve stranice dokumenta Evaluation of antioxidant activity of olive leaf extract obtained by ultrasound‐assisted extraction and their antimicrobial activity against bacterial pathogens from food
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Evaluation of antioxidant activity of olive leaf extract obtained by ultrasound‐assisted extraction and their antimicrobial activity against bacterial pathogens from food
International Journal of Food Science & Technology, 56 (2021), 10; 4843-4850. https://doi.org/10.1111/ijfs.15319
Giacometti, Jasminka; Milovanović, Sanja; Jurčić Momčilović, Diana; Bubonja‐Šonje, Marina

Institucijski repozitorij: Repozitorij Medicinskog fakulteta u Rijeci

Citirajte ovaj rad

Giacometti, J., Milovanović, S., Jurčić Momčilović, D. i Bubonja‐Šonje, M. (2021). Evaluation of antioxidant activity of olive leaf extract obtained by ultrasound‐assisted extraction and their antimicrobial activity against bacterial pathogens from food. International Journal of Food Science & Technology, 56. (10), 4843-4850. doi: 10.1111/ijfs.15319

Giacometti, Jasminka, et al. "Evaluation of antioxidant activity of olive leaf extract obtained by ultrasound‐assisted extraction and their antimicrobial activity against bacterial pathogens from food." International Journal of Food Science & Technology, vol. 56, br. 10, 2021, str. 4843-4850. https://doi.org/10.1111/ijfs.15319

Giacometti, Jasminka, Sanja Milovanović, Diana Jurčić Momčilović i Marina Bubonja‐Šonje. "Evaluation of antioxidant activity of olive leaf extract obtained by ultrasound‐assisted extraction and their antimicrobial activity against bacterial pathogens from food." International Journal of Food Science & Technology 56, br. 10 (2021): 4843-4850. https://doi.org/10.1111/ijfs.15319

Giacometti, J., et al. (2021) 'Evaluation of antioxidant activity of olive leaf extract obtained by ultrasound‐assisted extraction and their antimicrobial activity against bacterial pathogens from food', International Journal of Food Science & Technology, 56(10), str. 4843-4850. doi: 10.1111/ijfs.15319

Giacometti J, Milovanović S, Jurčić Momčilović D, Bubonja‐Šonje M. Evaluation of antioxidant activity of olive leaf extract obtained by ultrasound‐assisted extraction and their antimicrobial activity against bacterial pathogens from food. International Journal of Food Science & Technology [Internet]. 25.08.2021. [pristupljeno 25.12.2024.];56(10):4843-4850. doi: 10.1111/ijfs.15319

J. Giacometti, S. Milovanović, D. Jurčić Momčilović i M. Bubonja‐Šonje, "Evaluation of antioxidant activity of olive leaf extract obtained by ultrasound‐assisted extraction and their antimicrobial activity against bacterial pathogens from food", International Journal of Food Science & Technology, vol. 56, br. 10, str. 4843-4850, Kolovoz 2021. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:674017. [Citirano: 25.12.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:184:674017
Podaci o radu
Naslov (engleski)Evaluation of antioxidant activity of olive leaf extract obtained by ultrasound‐assisted extraction and their antimicrobial activity against bacterial pathogens from food
AutorJasminka Giacometti
AutorSanja Milovanović
AutorDiana Jurčić Momčilović
AutorMarina Bubonja‐Šonje
Autorova ustanovaSveučilište u Rijeci
Medicinski fakultet
(Katedra za mikrobiologiju i parazitologiju)
Znanstveno / umjetničko
područje, polje i grana		BIOMEDICINA I ZDRAVSTVO
Kliničke medicinske znanosti
Medicinska mikrobiologija
Znanstveno / umjetničko
područje, polje i grana		INTERDISCIPLINARNA PODRUČJA ZNANOSTI
Biotehnologija u biomedicini (prirodno područje, biomedicina i zdravstvo, biotehničko područje)
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaInternational Journal of Food Science & Technology
Brojčani podacivol. 56, br. 10, str. 4843-4850
p-ISSN0950-5423
e-ISSN1365-2621
DOIhttps://doi.org/10.1111/ijfs.15319
URN:NBNurn:nbn:hr:184:674017
Datum objave publikacije2021-08-25
URL dokumentahttps://onlinelibrary.wiley.com/doi/10.1111/ijfs.15319
Vrsta resursaTekst
Prava pristupaOgraničen pristup
Uvjeti korištenjaIkona licence Zaštićeno autorskim pravom.
Datum i vrijeme pohrane2022-04-05 16:13:03