Berry Powders as Highly Integrable Food Ingredients: Phenolic and Volatile Compounds Profiling, Comprehensive Nutrient Content Assessment and Spectroscopic Analysis
- DOI
- 10.3390/antiox15060658
- Published
- 2026-05-23
- Container
- Antioxidants
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/antiox15060658,
title = {Berry Powders as Highly Integrable Food Ingredients: Phenolic and Volatile Compounds Profiling, Comprehensive Nutrient Content Assessment and Spectroscopic Analysis},
author = {Miljana Djordjević and Jelena Tomić and Marijana Djordjević and Aleksandra Bajić and Jelena Živančev and Tilen Zamljen and Jerneja Jakopic},
year = {2026},
journal = {Antioxidants},
doi = {10.3390/antiox15060658},
url = {https://doi.org/10.3390/antiox15060658}
}RIS
TY - JOUR TI - Berry Powders as Highly Integrable Food Ingredients: Phenolic and Volatile Compounds Profiling, Comprehensive Nutrient Content Assessment and Spectroscopic Analysis AU - Miljana Djordjević AU - Jelena Tomić AU - Marijana Djordjević AU - Aleksandra Bajić AU - Jelena Živančev AU - Tilen Zamljen AU - Jerneja Jakopic PY - 2026 JO - Antioxidants DO - 10.3390/antiox15060658 UR - https://doi.org/10.3390/antiox15060658 ER -
APA
Djordjević, M., Tomić, J., Djordjević, M., Bajić, A., Živančev, J., Zamljen, T., & Jakopic, J. (2026). Berry Powders as Highly Integrable Food Ingredients: Phenolic and Volatile Compounds Profiling, Comprehensive Nutrient Content Assessment and Spectroscopic Analysis. Antioxidants. https://doi.org/10.3390/antiox15060658
Source records
- crossref · retrieved 2026-09-26T13:44:38.703Z