Camila P, Ivan M, Belović M, Dragana P, Milica P, Brijesh T. PEA PROTEIN COATINGS INCORPORATED WITH PHENOLIC COMPOUNDS REDUCE OXIDATIVE RANCIDITY IN RAW HAZELNUTS (CORYLUS AVELLANA L.). ffr [Internet]. 26. Novembar 2024. [citirano 12. Juli 2026.];52(1):121-33. Dostupno na: https://asistent.ceon.rs/index.php/ffr/article/view/52404