Cvetanović, A. Et Al. 2018. Stalks and leaves of yarrow as sources of new functional ingredients. UNIFood Conference,University of Belgrade, 210 th Anniverrsary , (Belgrade, Serbia And Montenegro), 1.

Cvetanović, A., Zengin, G., Uysal, Ş., Petronijević, M., & Zeković, Z., (2018). Stalks and leaves of yarrow as sources of new functional ingredients . UNIFood Conference,University of Belgrade, 210 th Anniverrsary (pp.1). Belgrade, Serbia And Montenegro

Cvetanović, Aleksandra Et Al. "Stalks and leaves of yarrow as sources of new functional ingredients," UNIFood Conference,University of Belgrade, 210 th Anniverrsary, Belgrade, Serbia And Montenegro, 2018

Cvetanović, Aleksandra Et Al. "Stalks and leaves of yarrow as sources of new functional ingredients." UNIFood Conference,University of Belgrade, 210 th Anniverrsary , Belgrade, Serbia And Montenegro, pp.1, 2018

Cvetanović, A. Et Al. (2018) . "Stalks and leaves of yarrow as sources of new functional ingredients." UNIFood Conference,University of Belgrade, 210 th Anniverrsary , Belgrade, Serbia And Montenegro, p.1.

@conferencepaper{conferencepaper, author={Aleksandra Cvetanović Et Al. }, title={Stalks and leaves of yarrow as sources of new functional ingredients}, congress name={UNIFood Conference,University of Belgrade, 210 th Anniverrsary}, city={Belgrade}, country={Serbia And Montenegro}, year={2018}, pages={1} }