[1]
S. Mladenović Drinić, J. Vukadinović, J. . Srdić, M. Milašinović Šeremešić, and V. Andjelkovic, “EFFECT OF COOKING ON THE CONTENT OF CAROTENOIDS AND TOCOPHEROLS IN SWEET CORN”, ffr, vol. 48, no. 2, pp. 119–129, Oct. 2021, doi: 10.5937/ffr0-31960.