R. Savic – Radovanovic, S. Janićijević, Jelena Aleksić Radojković
The aim of this research was to evaluate the microbiological quality of ice cream sold at catering facilities-restaurants, cake shops and bakeries on the territory of Belgrade. The material consisted of 40 samples of ice cream collected during monitoring in 2021 and 2022. Microbiological analyses were carried out according to the Rulebook on General and Special Conditions of Food Hygiene at any Stage of Production, Processing and Trade („Official Gazette of the RS„, No. 72/2010, 62/2018). ISO standard methods for detection of microorganisms in ice cream samples were applied. Out of 40 samples, all were in accordance to the safety criteria, as Salmonella spp. were not detected in any of tested samples. Four samples (10%) did not meet the hygiene criteria in production processas more than 100 CFU/g Enterobacteriaceae were detected. Out of 4 samples, one sample of ice cream was produced in the small craft facility and 3 samples were from mobile ice cream vending machines. It can be concluded that examined samples of ice cream from catering facilities in the area of Belgrade were safe for consuption, since they met the safety criteria prescribed by the applicable legislative. The improvement of hygienic measures during the production process of ice cream in small craft fecilities and vendom mobile mashines was ordered.
{"title":"MICROBIOLOGICAL ASSESSMENT OF ICE CREAM SOLD AT THE TERRITORY OF BELGRADE","authors":"R. Savic – Radovanovic, S. Janićijević, Jelena Aleksić Radojković","doi":"10.46793/sbt28.341sr","DOIUrl":"https://doi.org/10.46793/sbt28.341sr","url":null,"abstract":"The aim of this research was to evaluate the microbiological quality of ice cream sold at catering facilities-restaurants, cake shops and bakeries on the territory of Belgrade. The material consisted of 40 samples of ice cream collected during monitoring in 2021 and 2022. Microbiological analyses were carried out according to the Rulebook on General and Special Conditions of Food Hygiene at any Stage of Production, Processing and Trade („Official Gazette of the RS„, No. 72/2010, 62/2018). ISO standard methods for detection of microorganisms in ice cream samples were applied. Out of 40 samples, all were in accordance to the safety criteria, as Salmonella spp. were not detected in any of tested samples. Four samples (10%) did not meet the hygiene criteria in production processas more than 100 CFU/g Enterobacteriaceae were detected. Out of 4 samples, one sample of ice cream was produced in the small craft facility and 3 samples were from mobile ice cream vending machines. It can be concluded that examined samples of ice cream from catering facilities in the area of Belgrade were safe for consuption, since they met the safety criteria prescribed by the applicable legislative. The improvement of hygienic measures during the production process of ice cream in small craft fecilities and vendom mobile mashines was ordered.","PeriodicalId":271044,"journal":{"name":"1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY : proceedings","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131292049","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A. Petrovic, Ivana Plavšić-Janjatović, N. Lisov, Maria Cebela, U. Čakar, I. Stanković, B. Đorđević
The fruit wines from blueberry were made by microvinification procedure. Wines were produced in the absence or presence of sugar and/or enzymatic preparation glycosidase (EPG). Selected phenolic acids were quantified using UPLC/MS-MS analysis. Total phenolic content (TPC) was determined by the Folin-Ciocalteu method. Also, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing ability of plasma (FRAP) methods were applied. The α-glucosidase inhibitory activity of blueberry wines was also investigated. Wines made with addition of sugar and EPG showed the best results. Phenolic profile and biological activity of blueberry wine depended from microvinification procedure which was used in the production.
{"title":"ANTIOXIDANT PROPERTIES AND BIOLOGICAL ACTIVITY OF FRUIT WINES","authors":"A. Petrovic, Ivana Plavšić-Janjatović, N. Lisov, Maria Cebela, U. Čakar, I. Stanković, B. Đorđević","doi":"10.46793/sbt28.405p","DOIUrl":"https://doi.org/10.46793/sbt28.405p","url":null,"abstract":"The fruit wines from blueberry were made by microvinification procedure. Wines were produced in the absence or presence of sugar and/or enzymatic preparation glycosidase (EPG). Selected phenolic acids were quantified using UPLC/MS-MS analysis. Total phenolic content (TPC) was determined by the Folin-Ciocalteu method. Also, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing ability of plasma (FRAP) methods were applied. The α-glucosidase inhibitory activity of blueberry wines was also investigated. Wines made with addition of sugar and EPG showed the best results. Phenolic profile and biological activity of blueberry wine depended from microvinification procedure which was used in the production.","PeriodicalId":271044,"journal":{"name":"1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY : proceedings","volume":"110 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125892570","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
N. Matić, Nevena Barać, Danka Mitrović, Ivana Sredović Ignjatović, M. Barać
Black mulberry fruits are a good source of valuable nutrients and a wide range of bioactive compounds including polyphenols, flavonols, polysaccharides and anthocyanins. To investigate the possible conversion of mulberry pomace as by-product into highly-valuable food additive, in this work the distribution of the total phenols, flavanols, monomeric and polymeric anthocyanins during black mulberry juice production was characterized. Also, the antioxidant properties (antioxidant capacity and ferric reducing power) of the obtained juice as well as water and methanol extracts of black mulberry pomace were detected. The results of this investigation clearly suggested that mulberry pomace is promising nutritional by-product for consindering in fuctional foods devolopment.
{"title":"PHENOLIC CONTENT AND IN VITRO ANTIOXIDANT ACTIVITY OF BLACK MULBERRY („Morus Nigra L.“) FRUIT, JUICE AND POMACE","authors":"N. Matić, Nevena Barać, Danka Mitrović, Ivana Sredović Ignjatović, M. Barać","doi":"10.46793/sbt28.473m","DOIUrl":"https://doi.org/10.46793/sbt28.473m","url":null,"abstract":"Black mulberry fruits are a good source of valuable nutrients and a wide range of bioactive compounds including polyphenols, flavonols, polysaccharides and anthocyanins. To investigate the possible conversion of mulberry pomace as by-product into highly-valuable food additive, in this work the distribution of the total phenols, flavanols, monomeric and polymeric anthocyanins during black mulberry juice production was characterized. Also, the antioxidant properties (antioxidant capacity and ferric reducing power) of the obtained juice as well as water and methanol extracts of black mulberry pomace were detected. The results of this investigation clearly suggested that mulberry pomace is promising nutritional by-product for consindering in fuctional foods devolopment.","PeriodicalId":271044,"journal":{"name":"1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY : proceedings","volume":"52 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126128600","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Weeds are one of the most important factors affecting agricultural production. Environmental pollution caused by the application of herbicides over the entire agricultural land surface is becoming more and more obvious. Accurately distinguishing crops from weeds by machines and achieving precise treatment of only weed species is one possibility to reduce the use of herbicides. However, precise treatment depends on the precise identification and location of weeds and cultivated plants. The aim of the work was to describe and point out the importance of deep learning models for the detection and classification of weeds, in order to enhance their application in real conditions.
{"title":"CROP WEEDS DETECTION USING NEURAL NETWORK MODELS","authors":"D. Marković, U. Pešović, D. Tomić, V. Stevović","doi":"10.46793/sbt28.093m","DOIUrl":"https://doi.org/10.46793/sbt28.093m","url":null,"abstract":"Weeds are one of the most important factors affecting agricultural production. Environmental pollution caused by the application of herbicides over the entire agricultural land surface is becoming more and more obvious. Accurately distinguishing crops from weeds by machines and achieving precise treatment of only weed species is one possibility to reduce the use of herbicides. However, precise treatment depends on the precise identification and location of weeds and cultivated plants. The aim of the work was to describe and point out the importance of deep learning models for the detection and classification of weeds, in order to enhance their application in real conditions.","PeriodicalId":271044,"journal":{"name":"1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY : proceedings","volume":"51 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121436246","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
T. Jovanović-Cvetković, A. Savić, Danijela Starčević, B. Pašalić
Maceration is the basic process by which red and white wine production technologies differ from each other, and thanks to this process, red wines acquire most of their characteristics. Mainly during maceration, phenolic compounds, which are powerful antioxidants, are extracted from the solid parts of the berries. Depending on the variety, it is necessary to apply different maceration regimes. The aim of this research was to determine the influence of the maceration temperature and duration on the antioxidant properties of red wines of the Vranac and Merlot varieties. The research was carried out in 2021, where maceration procedures were applied for 6 and 12 days, at temperatures of 16 and 25°C. When macerated for 6 days at 25°C, the wines of both varieties had the lowest total phenolic content (Vranac 7.27 g/l; Merlot 7.15 g/l), but the highest total free anthocyanin content (Vranac 841.04 mg/l; Merlot 572.85 mg/l). Higher antioxidant activity of Vranac variety wines was obtained at shorter maceration (6 days), and Merlot variety wines at longer maceration (12 days).
{"title":"INFLUENCE OF MACERATION CONDITIONS ON THE ANTIOXIDATIVE PROPERTIES OF VRANAC AND MERLOT RED WINES","authors":"T. Jovanović-Cvetković, A. Savić, Danijela Starčević, B. Pašalić","doi":"10.46793/sbt28.167jc","DOIUrl":"https://doi.org/10.46793/sbt28.167jc","url":null,"abstract":"Maceration is the basic process by which red and white wine production technologies differ from each other, and thanks to this process, red wines acquire most of their characteristics. Mainly during maceration, phenolic compounds, which are powerful antioxidants, are extracted from the solid parts of the berries. Depending on the variety, it is necessary to apply different maceration regimes. The aim of this research was to determine the influence of the maceration temperature and duration on the antioxidant properties of red wines of the Vranac and Merlot varieties. The research was carried out in 2021, where maceration procedures were applied for 6 and 12 days, at temperatures of 16 and 25°C. When macerated for 6 days at 25°C, the wines of both varieties had the lowest total phenolic content (Vranac 7.27 g/l; Merlot 7.15 g/l), but the highest total free anthocyanin content (Vranac 841.04 mg/l; Merlot 572.85 mg/l). Higher antioxidant activity of Vranac variety wines was obtained at shorter maceration (6 days), and Merlot variety wines at longer maceration (12 days).","PeriodicalId":271044,"journal":{"name":"1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY : proceedings","volume":"34 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114278259","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Vranešević, A. Bezdan, B. Blagojević, R. Savić, Radoš Zemunac, G. Šekularac, M. Aksić
Agriculture is one of the largest consumers of water and the importance of its quality need to be usable, because the consequences of applying water of unsuitable quality are permanent and far-reaching. Assessment of groundwater usability should be performed according to available parameters. For the needs of classifications, water parameters were analyzed all cations, anions, total dissolved salt and electrical conductivity. According to all the classifications, the analyzed groundwater can be a good source of water for irrigation in terms of its quality, but with control and appropriate measures.
{"title":"ASSESSMENT OF GROUNDWATER QUALITY FOR IRRIGATION IN NORTHERN VOJVODINA","authors":"M. Vranešević, A. Bezdan, B. Blagojević, R. Savić, Radoš Zemunac, G. Šekularac, M. Aksić","doi":"10.46793/sbt28.241v","DOIUrl":"https://doi.org/10.46793/sbt28.241v","url":null,"abstract":"Agriculture is one of the largest consumers of water and the importance of its quality need to be usable, because the consequences of applying water of unsuitable quality are permanent and far-reaching. Assessment of groundwater usability should be performed according to available parameters. For the needs of classifications, water parameters were analyzed all cations, anions, total dissolved salt and electrical conductivity. According to all the classifications, the analyzed groundwater can be a good source of water for irrigation in terms of its quality, but with control and appropriate measures.","PeriodicalId":271044,"journal":{"name":"1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY : proceedings","volume":"22 12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123477798","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Dobrila Ranđelović, S. Bogdanović, Ivana D. Zlatković
For centuries, bread has been the world population's basic alimentary item. It is a bakery product made from the dough that has undergone the process of kneading, shaping, fermentation and baking. The purpose of this work is to determine the nutritional values and the microbiological quality of bread made from different types of flour. Energy value of bread was calculated based on the content of carbohydrates, proteins and fats. Microbiological quality control included bacteria that cause food spoilage, namely Salmonella spp., Listeria monocytogenes, Enteriobacteriaceae, Bacillus cereus, as well as molds and yeasts. The results of examining the energy value parameters, which are presented in our work, are in accordance with the Regulations concerning methods of physical and chemical analysis for testing quality control of grains, mill and bakery products, pasta and quickfrozen dough products. All tested microbiological parameters of white and wholemeal bread, as well as buckwheat and rye flour bread, were within the acceptable values, while corn flour bread had a slightly higher content of yeasts and molds than the prescribed standard.
{"title":"NUTRITIONAL VALUE AND MICROBIOLOGICAL QUALITY OF VARIOUS TYPES OF BREAD","authors":"Dobrila Ranđelović, S. Bogdanović, Ivana D. Zlatković","doi":"10.46793/sbt28.381r","DOIUrl":"https://doi.org/10.46793/sbt28.381r","url":null,"abstract":"For centuries, bread has been the world population's basic alimentary item. It is a bakery product made from the dough that has undergone the process of kneading, shaping, fermentation and baking. The purpose of this work is to determine the nutritional values and the microbiological quality of bread made from different types of flour. Energy value of bread was calculated based on the content of carbohydrates, proteins and fats. Microbiological quality control included bacteria that cause food spoilage, namely Salmonella spp., Listeria monocytogenes, Enteriobacteriaceae, Bacillus cereus, as well as molds and yeasts. The results of examining the energy value parameters, which are presented in our work, are in accordance with the Regulations concerning methods of physical and chemical analysis for testing quality control of grains, mill and bakery products, pasta and quickfrozen dough products. All tested microbiological parameters of white and wholemeal bread, as well as buckwheat and rye flour bread, were within the acceptable values, while corn flour bread had a slightly higher content of yeasts and molds than the prescribed standard.","PeriodicalId":271044,"journal":{"name":"1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY : proceedings","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121473626","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
V. Dosković, S. Bogosavljević-Bošković, Z. Škrbić, B. Milosevic, M. Lukić, S. Rakonjac, V. Petričević
The effects of feeding low dietary crude protein with supplemental protease and sex on the weight and percent yields of individual meat classes in broiler chickens of hybrid Cobb 500 were investigated. A total of 300 day-old broiler chicks were fed with one of the following three experimental diets: control group (C), the experimental group I (E-I) contained 4% less crude protein than the control (C) and were supplemented with protease (Ronozyme Pro Act) at a concentration of 200mg/kg feed and the experimental group II (E-II) contained 6% less crude protein and were supplemented with protease (Ronozyme Pro Act) at a concentration of 300mg/kg feed. Supplementation of protease to diets had no significant effects on weights of individual meat classes (P>0.05), as well as the percentage of meat classes, and the only differences were manifested between E-I and E-II (P<0.05, female broilers from the E-I group were had a higher percentage of class I meat and a lower percentage of class III meat compared to females from the E-II group). The effect of sex was manifested in the weights of all meat classes and the percentage of class I meat and class III meat (P<0.05).
研究了饲粮中添加低粗蛋白质并添加蛋白酶和性对杂交科布500肉鸡体重和各肉类产量的影响。试验选用300日龄肉仔鸡饲喂3种试验饲粮:对照组(C)、试验I组(E-I)粗蛋白质含量比对照组(C)低4%，在饲粮中添加浓度为200mg/kg的蛋白酶(Ronozyme Pro Act)，试验II组(E-II)粗蛋白质含量比对照组(C)低6%，在饲粮中添加浓度为300mg/kg的蛋白酶(Ronozyme Pro Act)。饲粮中添加蛋白酶对肉鸡各肉品质的重量和肉品质的比例无显著影响(P>0.05)， E-I组与E-II组之间差异不显著(P<0.05, E-I组肉鸡的I类肉品比例高于E-II组，III类肉品比例低于E-II组)。性别的影响表现在各肉品质的重量以及I类和III类肉品的比例上(P<0.05)。
{"title":"EFFECT OF PROTEASE ADDED IN FOOD AND SEX ON CHICKEN MEAT CLASESS","authors":"V. Dosković, S. Bogosavljević-Bošković, Z. Škrbić, B. Milosevic, M. Lukić, S. Rakonjac, V. Petričević","doi":"10.46793/sbt28.223d","DOIUrl":"https://doi.org/10.46793/sbt28.223d","url":null,"abstract":"The effects of feeding low dietary crude protein with supplemental protease and sex on the weight and percent yields of individual meat classes in broiler chickens of hybrid Cobb 500 were investigated. A total of 300 day-old broiler chicks were fed with one of the following three experimental diets: control group (C), the experimental group I (E-I) contained 4% less crude protein than the control (C) and were supplemented with protease (Ronozyme Pro Act) at a concentration of 200mg/kg feed and the experimental group II (E-II) contained 6% less crude protein and were supplemented with protease (Ronozyme Pro Act) at a concentration of 300mg/kg feed. Supplementation of protease to diets had no significant effects on weights of individual meat classes (P>0.05), as well as the percentage of meat classes, and the only differences were manifested between E-I and E-II (P<0.05, female broilers from the E-I group were had a higher percentage of class I meat and a lower percentage of class III meat compared to females from the E-II group). The effect of sex was manifested in the weights of all meat classes and the percentage of class I meat and class III meat (P<0.05).","PeriodicalId":271044,"journal":{"name":"1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY : proceedings","volume":"46 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124129920","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
D. Jevremović, B. Vasilijević, Tatjana Anđelić, T. Vujović
For the purpose of removing viruses from infected plant material, cryotherapy is a novel application of the plant cryopreservation technique. The use of various cryotherapy procedures and treatments necessitates the examination of cryo-treated material for the presence of the targeted pathogen in order to gauge the effectiveness of the therapy. In our study, we evaluated the efficiency of reverse transcription-polymerase chain reaction (RT-PCR) and qPCR (quantitative PCR) methods for the detection of plum pox virus (PPV) in cryo-treated material of plums ‘Belošljiva’ and ‘Crvena Ranka’. A qRCR assay showed higher sensitivity in comparison to conventional RT-PCR.
{"title":"APPLICATION OF QPCR FOR PLUM POX VIRUS DETECTION DURING CRYOTHERAPY","authors":"D. Jevremović, B. Vasilijević, Tatjana Anđelić, T. Vujović","doi":"10.46793/sbt28.283j","DOIUrl":"https://doi.org/10.46793/sbt28.283j","url":null,"abstract":"For the purpose of removing viruses from infected plant material, cryotherapy is a novel application of the plant cryopreservation technique. The use of various cryotherapy procedures and treatments necessitates the examination of cryo-treated material for the presence of the targeted pathogen in order to gauge the effectiveness of the therapy. In our study, we evaluated the efficiency of reverse transcription-polymerase chain reaction (RT-PCR) and qPCR (quantitative PCR) methods for the detection of plum pox virus (PPV) in cryo-treated material of plums ‘Belošljiva’ and ‘Crvena Ranka’. A qRCR assay showed higher sensitivity in comparison to conventional RT-PCR.","PeriodicalId":271044,"journal":{"name":"1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY : proceedings","volume":"31 12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125793670","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"CONTENT OF POLYPHENOL COMPOUNDS IN THE DRY MATTER OF ITALIAN RYEGRASS","authors":"J. Marković, Đ. Lazarević, V. Zornić","doi":"10.46793/sbt28.039m","DOIUrl":"https://doi.org/10.46793/sbt28.039m","url":null,"abstract":"","PeriodicalId":271044,"journal":{"name":"1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY : proceedings","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122263140","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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