TY  - JOUR
AU  - Jovanović, Jelena
AU  - Jakovetić Tanasković, Sonja
AU  - Šekuljica, Nataša
AU  - Gazikalović, Ivana
AU  - Stefanović, Andrea
AU  - Grbavčić, Sanja
AU  - Luković, Nevena
AU  - Knežević-Jugović, Zorica
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6248
AB  - Constant world population growth imposes the need for the production of more food, and as a consequence, has an increase in the organic-rich wastes. These agro-industrial wastes represent problem from the environmental viewpoint, and their utilization as the raw materials for the production of value-added products has become one of the main topics of the biorefinery. The aim of this research was to use soybean meal, co-product of dietary oil production, as a model agro-industrial by-product for optimization of phenolic compounds extraction. In this paper, ethanol influenced microwave-assisted extraction is chosen since it is recognized as eco-friendly and food-safe.
Optimization of the extraction included finding the optimal liquid/solid ratio, extraction duration, and microwave power. The same method was applied for the extraction of phenolics from apple pomace, apple pomace mixed with soybean meal, ultrasound-treated soybean meal, and wheat bran. Antioxidative potential of all extracts was evaluated using a fixed reaction time 2,2-diphenyl-1-picrylhydrazyl (DPPH) method as well as a steady-state measurement DPPH method. 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) i.e., ABTS and ferric reducing antioxidant power (FRAP) methods were applied as well.
Under optimized conditions (liquid/solid ratio of 15 mL/g for 70 s at a microwave power of 300 W) 3.87 mg gallic acid equivalent (GAE)/g was extracted from soybean meal, which represented a substantial increase compared to 2.46 mg GAE/g obtained before optimization.
Results showed that extracts had different behavior towards different radicals depending on the type of the extracted phenolics. Apple pomace extract was the most potent towards DPPH• radical, while the most effective extract towards ABTS•+ radical was obtained from apple pomace and soybean meal mixture. The soybean meal extract showed the highest reducing power assessed via the FRAP method. Results obtained in this study show that optimization of the extraction enabled a substantial increase in the extracted phenolics and that the method could be successfully applied with other agro-industrial by-products providing extracts with antioxidative potential.
PB  - Skopje, Macedonia : Consulting and Training Center - KEY
T2  - Journal of Hygienic Engineering and Design
T1  - Extraction of phenolic compounds from agro-industrial wastes and evaluation of their antioxidative potential
EP  - 202
SP  - 192
VL  - 34
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6248
ER  - 

@article{
author = "Jovanović, Jelena and Jakovetić Tanasković, Sonja and Šekuljica, Nataša and Gazikalović, Ivana and Stefanović, Andrea and Grbavčić, Sanja and Luković, Nevena and Knežević-Jugović, Zorica",
year = "2021",
abstract = "Constant world population growth imposes the need for the production of more food, and as a consequence, has an increase in the organic-rich wastes. These agro-industrial wastes represent problem from the environmental viewpoint, and their utilization as the raw materials for the production of value-added products has become one of the main topics of the biorefinery. The aim of this research was to use soybean meal, co-product of dietary oil production, as a model agro-industrial by-product for optimization of phenolic compounds extraction. In this paper, ethanol influenced microwave-assisted extraction is chosen since it is recognized as eco-friendly and food-safe.
Optimization of the extraction included finding the optimal liquid/solid ratio, extraction duration, and microwave power. The same method was applied for the extraction of phenolics from apple pomace, apple pomace mixed with soybean meal, ultrasound-treated soybean meal, and wheat bran. Antioxidative potential of all extracts was evaluated using a fixed reaction time 2,2-diphenyl-1-picrylhydrazyl (DPPH) method as well as a steady-state measurement DPPH method. 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) i.e., ABTS and ferric reducing antioxidant power (FRAP) methods were applied as well.
Under optimized conditions (liquid/solid ratio of 15 mL/g for 70 s at a microwave power of 300 W) 3.87 mg gallic acid equivalent (GAE)/g was extracted from soybean meal, which represented a substantial increase compared to 2.46 mg GAE/g obtained before optimization.
Results showed that extracts had different behavior towards different radicals depending on the type of the extracted phenolics. Apple pomace extract was the most potent towards DPPH• radical, while the most effective extract towards ABTS•+ radical was obtained from apple pomace and soybean meal mixture. The soybean meal extract showed the highest reducing power assessed via the FRAP method. Results obtained in this study show that optimization of the extraction enabled a substantial increase in the extracted phenolics and that the method could be successfully applied with other agro-industrial by-products providing extracts with antioxidative potential.",
publisher = "Skopje, Macedonia : Consulting and Training Center - KEY",
journal = "Journal of Hygienic Engineering and Design",
title = "Extraction of phenolic compounds from agro-industrial wastes and evaluation of their antioxidative potential",
pages = "202-192",
volume = "34",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6248"
}

Jovanović, J., Jakovetić Tanasković, S., Šekuljica, N., Gazikalović, I., Stefanović, A., Grbavčić, S., Luković, N.,& Knežević-Jugović, Z.. (2021). Extraction of phenolic compounds from agro-industrial wastes and evaluation of their antioxidative potential. in Journal of Hygienic Engineering and Design
Skopje, Macedonia : Consulting and Training Center - KEY., 34, 192-202.
https://hdl.handle.net/21.15107/rcub_technorep_6248

Jovanović J, Jakovetić Tanasković S, Šekuljica N, Gazikalović I, Stefanović A, Grbavčić S, Luković N, Knežević-Jugović Z. Extraction of phenolic compounds from agro-industrial wastes and evaluation of their antioxidative potential. in Journal of Hygienic Engineering and Design. 2021;34:192-202.
https://hdl.handle.net/21.15107/rcub_technorep_6248 .

Jovanović, Jelena, Jakovetić Tanasković, Sonja, Šekuljica, Nataša, Gazikalović, Ivana, Stefanović, Andrea, Grbavčić, Sanja, Luković, Nevena, Knežević-Jugović, Zorica, "Extraction of phenolic compounds from agro-industrial wastes and evaluation of their antioxidative potential" in Journal of Hygienic Engineering and Design, 34 (2021):192-202,
https://hdl.handle.net/21.15107/rcub_technorep_6248 .

TY  - CONF
AU  - Gazikalović, Ivana
AU  - Jovanović, Jelena
AU  - Šekuljica, Nataša
AU  - Luković, Nevena
AU  - Jakovetić Tanasković, Sonja
AU  - Knežević-Jugović, Zorica
PY  - 2020
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6254
AB  - In modern times wheat gluten has drawn attention to many research groups.
Wheat gluten represents one of the most widely used proteins in the food
industry. It is a byproduct of the starch industry and has a higher percentage
of protein content compared to other plant-based protein sources. In order to
help reduce the allergenicity of wheat gluten, bacterial enzymes have been
proven to have beneficial results in wheat gluten treatment. In search for
an extracellular peptidase producing strain we have tested Bacillus subtilis
TMF-1 isolate, which has previously been proven to have several enzyme
activities. B. subtilis TMF-1 isolate has a food grade status, making it safe
for application in the food industry. Thus, the aim of this research was to
examine the possibility of utilizing mentioned strain in terms of glutendegrading
enzyme production.
Tested strain was first streaked onto several agar plates in order to detect
extracellular peptidase activity. Bacterial isolate has then been sequentially
transferred to the same growth medium several times. Conditions varied for
the submerged fermentation in 25 mL flasks were pH value of fermentation
broth, concentration of gluten powder (0 - 10 g/L) in fermentation broth
and concentration of peptone (0 - 1 g/L). Shaking flasks containing the
fermentation broth with the bacterial strain were kept for 48 h at 37 0C.
The results obtained show that the isolate has the possibility of thriving
in low acidic to neutral pH values of the fermentation broth. Varied gluten concentrations showed that even 1 g/L of gluten powder was sufficient for the
bacterial strain to manifest extracellular proteolytic enzyme activity. Peptone
concentrations were also varied, but even the minimal presence of peptone
has proven beneficial for bacterial growth and proteolytic activity.
This research show that the B. subtilis TMF-1 isolate has proteolytic activity
specific for wheat gluten as substrate and that it may be used in further
research in order to utilize its enzymatic production abilities for lowering
wheat gluten allergenicity.
PB  - Skopje : Consulting and training center - KEY
C3  - Book of abstracts / Nutricon 2020 - Food Quality and Safety, Health and Nutrition Congress
T1  - Optimization of submerged fermentation conditions for gluten-degrading enzyme production using B. subtilis isolate
EP  - 86
SP  - 85
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6254
ER  - 

@conference{
author = "Gazikalović, Ivana and Jovanović, Jelena and Šekuljica, Nataša and Luković, Nevena and Jakovetić Tanasković, Sonja and Knežević-Jugović, Zorica",
year = "2020",
abstract = "In modern times wheat gluten has drawn attention to many research groups.
Wheat gluten represents one of the most widely used proteins in the food
industry. It is a byproduct of the starch industry and has a higher percentage
of protein content compared to other plant-based protein sources. In order to
help reduce the allergenicity of wheat gluten, bacterial enzymes have been
proven to have beneficial results in wheat gluten treatment. In search for
an extracellular peptidase producing strain we have tested Bacillus subtilis
TMF-1 isolate, which has previously been proven to have several enzyme
activities. B. subtilis TMF-1 isolate has a food grade status, making it safe
for application in the food industry. Thus, the aim of this research was to
examine the possibility of utilizing mentioned strain in terms of glutendegrading
enzyme production.
Tested strain was first streaked onto several agar plates in order to detect
extracellular peptidase activity. Bacterial isolate has then been sequentially
transferred to the same growth medium several times. Conditions varied for
the submerged fermentation in 25 mL flasks were pH value of fermentation
broth, concentration of gluten powder (0 - 10 g/L) in fermentation broth
and concentration of peptone (0 - 1 g/L). Shaking flasks containing the
fermentation broth with the bacterial strain were kept for 48 h at 37 0C.
The results obtained show that the isolate has the possibility of thriving
in low acidic to neutral pH values of the fermentation broth. Varied gluten concentrations showed that even 1 g/L of gluten powder was sufficient for the
bacterial strain to manifest extracellular proteolytic enzyme activity. Peptone
concentrations were also varied, but even the minimal presence of peptone
has proven beneficial for bacterial growth and proteolytic activity.
This research show that the B. subtilis TMF-1 isolate has proteolytic activity
specific for wheat gluten as substrate and that it may be used in further
research in order to utilize its enzymatic production abilities for lowering
wheat gluten allergenicity.",
publisher = "Skopje : Consulting and training center - KEY",
journal = "Book of abstracts / Nutricon 2020 - Food Quality and Safety, Health and Nutrition Congress",
title = "Optimization of submerged fermentation conditions for gluten-degrading enzyme production using B. subtilis isolate",
pages = "86-85",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6254"
}

Gazikalović, I., Jovanović, J., Šekuljica, N., Luković, N., Jakovetić Tanasković, S.,& Knežević-Jugović, Z.. (2020). Optimization of submerged fermentation conditions for gluten-degrading enzyme production using B. subtilis isolate. in Book of abstracts / Nutricon 2020 - Food Quality and Safety, Health and Nutrition Congress
Skopje : Consulting and training center - KEY., 85-86.
https://hdl.handle.net/21.15107/rcub_technorep_6254

Gazikalović I, Jovanović J, Šekuljica N, Luković N, Jakovetić Tanasković S, Knežević-Jugović Z. Optimization of submerged fermentation conditions for gluten-degrading enzyme production using B. subtilis isolate. in Book of abstracts / Nutricon 2020 - Food Quality and Safety, Health and Nutrition Congress. 2020;:85-86.
https://hdl.handle.net/21.15107/rcub_technorep_6254 .

Gazikalović, Ivana, Jovanović, Jelena, Šekuljica, Nataša, Luković, Nevena, Jakovetić Tanasković, Sonja, Knežević-Jugović, Zorica, "Optimization of submerged fermentation conditions for gluten-degrading enzyme production using B. subtilis isolate" in Book of abstracts / Nutricon 2020 - Food Quality and Safety, Health and Nutrition Congress (2020):85-86,
https://hdl.handle.net/21.15107/rcub_technorep_6254 .

TY  - CONF
AU  - Jovanović, Jelena
AU  - Jakovetić Tanasković, Sonja
AU  - Šekuljica, Nataša
AU  - Gazikalović, Ivana
AU  - Stefanović, Andrea
AU  - Grbavčić, Sanja
AU  - Luković, Nevena
AU  - Knežević-Jugović, Zorica
PY  - 2020
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6255
AB  - Constant world population growth imposes the need for the production of
more food, and as a consequence, has an increase in the organic-rich wastes.
These agro-industrial wastes represent problem from the environmental
viewpoint, and their utilization as the raw materials for the production of
value-added products has become one of the main topics of the biorefinery.
The aim of this research was to use soybean meal, co-product of dietary oil
production, as a model agro-industrial byproduct for optimization of phenolic
compounds extraction. In this paper, ethanol influenced microwave-assisted
extraction is chosen since it is recognized as eco-friendly and food-safe.
In this paper, we used soybean meal, co-product of dietary oil production, as
a model agro-industrial by-product for optimization of phenolic compounds
extraction. Ethanol influenced microwave-assisted extraction is chosen
since it is recognized as eco-friendly and food-safe. Optimization of the
extraction included finding the: optimal liquid/solid ratio, extraction duration,
and microwave power. The same method was applied for the extraction of
phenolics from apple pomace, apple pomace mixed with soybean meal,
ultrasound-treated soybean meal, and wheat bran. Antioxidative potential
of all extracts was evaluated using a fixed reaction time 2,2-diphenyl-1-
picrylhydrazyl (DPPH) method as well as a steady-state measurement DPPH
method. 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) i.e., ABTS
and ferric reducing antioxidant power (FRAP) methods were applied as well. Under optimized conditions (liquid/solid ratio of 15 mL/g for 70 s at a microwave
power of 300 W) 3.87 mg gallic acid equivalent (GAE)/g was extracted from
soybean meal, which represented a substantial increase compared to 2.46
mg GAE/g obtained before optimization. Results showed that extracts had
different behavior towards different radicals depending on the type of the
extracted phenolics. Apple pomace extract was the most potent towards
DPPH radical, while the most effective extract towards ABTS radical was
obtained from apple pomace and soybean meal mixture. Soybean meal
extract showed the highest reducing power assessed via the FRAP method.
Results obtained in this study show that optimization of the extraction enabled
a substantial increase in the extracted phenolics and that the method could
be successfully applied with other agro-industrial by-products providing
extracts with antioxidative potential.
PB  - Skopje : Consulting and training center - KEY
C3  - Book of abstracts / Nutricon 2020 - Food Quality and Safety, Health and Nutrition Congress
T1  - Extraction of phenolic compounds from agro-industrial wastes and evaluation of their antioxidative potential
EP  - 124
SP  - 123
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6255
ER  - 

@conference{
author = "Jovanović, Jelena and Jakovetić Tanasković, Sonja and Šekuljica, Nataša and Gazikalović, Ivana and Stefanović, Andrea and Grbavčić, Sanja and Luković, Nevena and Knežević-Jugović, Zorica",
year = "2020",
abstract = "Constant world population growth imposes the need for the production of
more food, and as a consequence, has an increase in the organic-rich wastes.
These agro-industrial wastes represent problem from the environmental
viewpoint, and their utilization as the raw materials for the production of
value-added products has become one of the main topics of the biorefinery.
The aim of this research was to use soybean meal, co-product of dietary oil
production, as a model agro-industrial byproduct for optimization of phenolic
compounds extraction. In this paper, ethanol influenced microwave-assisted
extraction is chosen since it is recognized as eco-friendly and food-safe.
In this paper, we used soybean meal, co-product of dietary oil production, as
a model agro-industrial by-product for optimization of phenolic compounds
extraction. Ethanol influenced microwave-assisted extraction is chosen
since it is recognized as eco-friendly and food-safe. Optimization of the
extraction included finding the: optimal liquid/solid ratio, extraction duration,
and microwave power. The same method was applied for the extraction of
phenolics from apple pomace, apple pomace mixed with soybean meal,
ultrasound-treated soybean meal, and wheat bran. Antioxidative potential
of all extracts was evaluated using a fixed reaction time 2,2-diphenyl-1-
picrylhydrazyl (DPPH) method as well as a steady-state measurement DPPH
method. 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) i.e., ABTS
and ferric reducing antioxidant power (FRAP) methods were applied as well. Under optimized conditions (liquid/solid ratio of 15 mL/g for 70 s at a microwave
power of 300 W) 3.87 mg gallic acid equivalent (GAE)/g was extracted from
soybean meal, which represented a substantial increase compared to 2.46
mg GAE/g obtained before optimization. Results showed that extracts had
different behavior towards different radicals depending on the type of the
extracted phenolics. Apple pomace extract was the most potent towards
DPPH radical, while the most effective extract towards ABTS radical was
obtained from apple pomace and soybean meal mixture. Soybean meal
extract showed the highest reducing power assessed via the FRAP method.
Results obtained in this study show that optimization of the extraction enabled
a substantial increase in the extracted phenolics and that the method could
be successfully applied with other agro-industrial by-products providing
extracts with antioxidative potential.",
publisher = "Skopje : Consulting and training center - KEY",
journal = "Book of abstracts / Nutricon 2020 - Food Quality and Safety, Health and Nutrition Congress",
title = "Extraction of phenolic compounds from agro-industrial wastes and evaluation of their antioxidative potential",
pages = "124-123",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6255"
}

Jovanović, J., Jakovetić Tanasković, S., Šekuljica, N., Gazikalović, I., Stefanović, A., Grbavčić, S., Luković, N.,& Knežević-Jugović, Z.. (2020). Extraction of phenolic compounds from agro-industrial wastes and evaluation of their antioxidative potential. in Book of abstracts / Nutricon 2020 - Food Quality and Safety, Health and Nutrition Congress
Skopje : Consulting and training center - KEY., 123-124.
https://hdl.handle.net/21.15107/rcub_technorep_6255

Jovanović J, Jakovetić Tanasković S, Šekuljica N, Gazikalović I, Stefanović A, Grbavčić S, Luković N, Knežević-Jugović Z. Extraction of phenolic compounds from agro-industrial wastes and evaluation of their antioxidative potential. in Book of abstracts / Nutricon 2020 - Food Quality and Safety, Health and Nutrition Congress. 2020;:123-124.
https://hdl.handle.net/21.15107/rcub_technorep_6255 .

Jovanović, Jelena, Jakovetić Tanasković, Sonja, Šekuljica, Nataša, Gazikalović, Ivana, Stefanović, Andrea, Grbavčić, Sanja, Luković, Nevena, Knežević-Jugović, Zorica, "Extraction of phenolic compounds from agro-industrial wastes and evaluation of their antioxidative potential" in Book of abstracts / Nutricon 2020 - Food Quality and Safety, Health and Nutrition Congress (2020):123-124,
https://hdl.handle.net/21.15107/rcub_technorep_6255 .

TY  - CONF
AU  - Šekuljica, Nataša
AU  - Salim, Abdalla Ali
AU  - Luković, Nevena
AU  - Jovanović, Jelena
AU  - Jakovetić Tanasković, Sonja
AU  - Grbavčić, Sanja
AU  - Knežević-Jugović, Zorica
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6274
AB  - Solid-state fermentation (SSF) is a fermentation process where different agro-industrial
residues have been used as substrates to maximize their utilizations and to address the waste
disposal issues. Bacillus sp. strain has been studied for its ability to produce different enzymes
by SSF of agro-industrial residues. Soybean meal (SBM) is a co-product after solvent
extraction process in dietary oil production and high quality source of protein.
Herein, SBM was assessed for the production of hydrolytic enzymes through SSF with
Bacillus sp. strain for 8 days at 30 °C. Highest obtained yields of producing proteases,
cellulases, α-amylases and pectinases were 56.4, 0.89, 0.95 and 1.07 U g-1, respectively. The
enzymes produced were very different in biochemical characteristics, including activities at
specific temperatures and a wide range of pH values. The highest activity proteases,
cellulases, α-amylases exhibited at higher temperatures, 50 °C suggesting the high potential of
these enzymes for industrial application involving elevated conditions. Fermented soybean
meal (FSBM) was examined in terms of total phenol content (TPC), scavenging DPPH and
ABTS radical abilities. Scavenging DPPH and ABTS abilities of FSBM were all stronger than
that of SBM. The radical scavenging ability increased by fermentation in accordance with the
increase in TPC content. TPC increase from 1.12 to 3.12 mgGAE/g soybean meal after three days
of fermentation was observed. The high hydrolytic enzyme activity and stability established
plus the low cost of the substrate make this solid-state process a promising tool for
biotechnological industry.
PB  - Bratislava : Slovak Society of Chemical Engineering
C3  - Proceedings / 46th International Conference of Slovak Society of Chemical Engineering (SSCHE 2019)
T1  - SOLID-STATE FERMENTATION OF SOYBEAN MEAL: HYDROLYTIC ENZYMES PRODUCTION AND IMPROVEMENT IN BIOACTIVITY
EP  - 110
SP  - 102
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6274
ER  - 

@conference{
author = "Šekuljica, Nataša and Salim, Abdalla Ali and Luković, Nevena and Jovanović, Jelena and Jakovetić Tanasković, Sonja and Grbavčić, Sanja and Knežević-Jugović, Zorica",
year = "2019",
abstract = "Solid-state fermentation (SSF) is a fermentation process where different agro-industrial
residues have been used as substrates to maximize their utilizations and to address the waste
disposal issues. Bacillus sp. strain has been studied for its ability to produce different enzymes
by SSF of agro-industrial residues. Soybean meal (SBM) is a co-product after solvent
extraction process in dietary oil production and high quality source of protein.
Herein, SBM was assessed for the production of hydrolytic enzymes through SSF with
Bacillus sp. strain for 8 days at 30 °C. Highest obtained yields of producing proteases,
cellulases, α-amylases and pectinases were 56.4, 0.89, 0.95 and 1.07 U g-1, respectively. The
enzymes produced were very different in biochemical characteristics, including activities at
specific temperatures and a wide range of pH values. The highest activity proteases,
cellulases, α-amylases exhibited at higher temperatures, 50 °C suggesting the high potential of
these enzymes for industrial application involving elevated conditions. Fermented soybean
meal (FSBM) was examined in terms of total phenol content (TPC), scavenging DPPH and
ABTS radical abilities. Scavenging DPPH and ABTS abilities of FSBM were all stronger than
that of SBM. The radical scavenging ability increased by fermentation in accordance with the
increase in TPC content. TPC increase from 1.12 to 3.12 mgGAE/g soybean meal after three days
of fermentation was observed. The high hydrolytic enzyme activity and stability established
plus the low cost of the substrate make this solid-state process a promising tool for
biotechnological industry.",
publisher = "Bratislava : Slovak Society of Chemical Engineering",
journal = "Proceedings / 46th International Conference of Slovak Society of Chemical Engineering (SSCHE 2019)",
title = "SOLID-STATE FERMENTATION OF SOYBEAN MEAL: HYDROLYTIC ENZYMES PRODUCTION AND IMPROVEMENT IN BIOACTIVITY",
pages = "110-102",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6274"
}

Šekuljica, N., Salim, A. A., Luković, N., Jovanović, J., Jakovetić Tanasković, S., Grbavčić, S.,& Knežević-Jugović, Z.. (2019). SOLID-STATE FERMENTATION OF SOYBEAN MEAL: HYDROLYTIC ENZYMES PRODUCTION AND IMPROVEMENT IN BIOACTIVITY. in Proceedings / 46th International Conference of Slovak Society of Chemical Engineering (SSCHE 2019)
Bratislava : Slovak Society of Chemical Engineering., 102-110.
https://hdl.handle.net/21.15107/rcub_technorep_6274

Šekuljica N, Salim AA, Luković N, Jovanović J, Jakovetić Tanasković S, Grbavčić S, Knežević-Jugović Z. SOLID-STATE FERMENTATION OF SOYBEAN MEAL: HYDROLYTIC ENZYMES PRODUCTION AND IMPROVEMENT IN BIOACTIVITY. in Proceedings / 46th International Conference of Slovak Society of Chemical Engineering (SSCHE 2019). 2019;:102-110.
https://hdl.handle.net/21.15107/rcub_technorep_6274 .

Šekuljica, Nataša, Salim, Abdalla Ali, Luković, Nevena, Jovanović, Jelena, Jakovetić Tanasković, Sonja, Grbavčić, Sanja, Knežević-Jugović, Zorica, "SOLID-STATE FERMENTATION OF SOYBEAN MEAL: HYDROLYTIC ENZYMES PRODUCTION AND IMPROVEMENT IN BIOACTIVITY" in Proceedings / 46th International Conference of Slovak Society of Chemical Engineering (SSCHE 2019) (2019):102-110,
https://hdl.handle.net/21.15107/rcub_technorep_6274 .