Maja Bjekić

The application of kombucha inoculum as an innovative starter culture in fresh cheese production

B. Pavlić, K. Kanuric, Mirela Iličić, 2021 .

Protein characterisation and antioxidant potential of fresh cheese obtained by kombucha inoculum

Maja Bjekić, 2021, Mljekarstvo.

Antioxidative capacity of fresh kombucha cheese fortified with sage herbal dust and its preparations

B. Pavlić, K. Kanuric, Mirela Iličić, 2021, Journal of Food Science and Technology.