
<oai_dc:dc xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/">
  <dc:date>2021</dc:date>
  <dc:type>info:eu-repo/semantics/conferenceProceedings</dc:type>
  <dc:creator id="https://orcid.org/0000-0003-3611-9911">Krgović, Nemanja</dc:creator>
  <dc:creator>Ilić, Tijana</dc:creator>
  <dc:creator id="https://orcid.org/0000-0002-6695-2907">Mudrić, Jelena</dc:creator>
  <dc:creator id="https://orcid.org/0000-0002-0741-2337">Drinić, Zorica</dc:creator>
  <dc:creator>Jovanović, Miloš</dc:creator>
  <dc:creator id="https://orcid.org/0000-0002-2086-9593">Šavikin, Katarina</dc:creator>
  <dc:source>Book of Abstracts</dc:source>
  <dc:source>startpage: 68</dc:source>
  <dc:source>endpage: 68</dc:source>
  <dc:title xml:lang="eng">Comparison of phenolics content and in vitro biological activities of parsley and bear’s garlic leaves extracts</dc:title>
  <dc:language>eng</dc:language>
  <dc:rights>All rights reserved</dc:rights>
  <dc:subject xml:lang="eng">Petroselinum crispum, Allium ursinum, phenolics, antioxidant, α-amylase</dc:subject>
  <dc:description xml:lang="eng">http://unifood.rect.bg.ac.rs/files/Book%20of%20Abstarcts%20Unifood%202021.pdf </dc:description>
  <dc:identifier>https://unilib.phaidrabg.rs/o:3409</dc:identifier>
  <dc:identifier>cobiss:47517705</dc:identifier>
  <dc:identifier>ISBN: 978-86-7522-066-4</dc:identifier>
  <dc:format>application/pdf</dc:format>
  <dc:format>546220 bytes</dc:format>
</oai_dc:dc>