TY  - CONF
AU  - Smailagić, Anita
AU  - Veljović, Sonja
AU  - Šolević Knudsen, Tatjana
AU  - Natić, Maja
PY  - 2021
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/7286
AB  - The ageing in contact with wood is an important process for improving the aroma, color, taste and astringency of some high-quality alcoholic beverages. One of the important changes is extraction of volatile compounds (i.e. extractable compounds and gradually transformed wooden constituents) as a result of the interaction between compounds present in wood and alcoholic beverages.The aim of this study was to obtain volatile profiles of seasoned wood stave extracts and find potential markers for wood species. The following species were investigated: mulberry (Morus alba L.), Myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robinia pseudoacacia L.), wild cherry (Prunus avium (L.) L.) and oak (Quercus petraea (Matt.) Liebl., and Q. robur L.). Gas chromatography with flame ionization detection (GC-FID) and gas chromatography with mass spectrometry (GC-MS) were used for qualitative and quantitative analyzes of the wood extracts, respectively.The volatile profiles of oak and other wood species were significantly different. Some of the identified compounds were proposed as potential markers for the identification of the specific wood. Oak samples were characterized by presence of many compounds, such as oak lactones, vinylguaiacol, eugenol, vanillin, propiovanillone, homovanillic acid, methyl homovanillate, syringyl propan-2-one, butyrosyringone and dihydrosynapil alcohol. In addition, isoeugenol was characteristic for pedunculate oak from Gornji Radan. On the other hand, the following compounds were characteristic of other wood samples: methylresorcinol and coumaran (mulberry); resacetophenone and o-acetyl-p-cresol (black locust); benzoic acid, 4-hydroxy-3,5-dimethoxybenzoic acid and scopoletin (Myrobalan plum); sakuranin, chrysin, tectochrysin, naringenin, pinocembrin and 2,6-dimethoxybenzoquinone and acetophenone (wild cherry). Sakuranin could be considered as potential marker for wild cherry. Our findings could be used for authenticity of wood species used for cooperage, as well as for reducing fraudulent production.
T1  - Poster presentation: "Volatile profiles of seasoned staves used in Balkan cooperage"
UR  - https://hdl.handle.net/21.15107/rcub_cer_7286
ER  - 

@conference{
author = "Smailagić, Anita and Veljović, Sonja and Šolević Knudsen, Tatjana and Natić, Maja",
year = "2021",
abstract = "The ageing in contact with wood is an important process for improving the aroma, color, taste and astringency of some high-quality alcoholic beverages. One of the important changes is extraction of volatile compounds (i.e. extractable compounds and gradually transformed wooden constituents) as a result of the interaction between compounds present in wood and alcoholic beverages.The aim of this study was to obtain volatile profiles of seasoned wood stave extracts and find potential markers for wood species. The following species were investigated: mulberry (Morus alba L.), Myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robinia pseudoacacia L.), wild cherry (Prunus avium (L.) L.) and oak (Quercus petraea (Matt.) Liebl., and Q. robur L.). Gas chromatography with flame ionization detection (GC-FID) and gas chromatography with mass spectrometry (GC-MS) were used for qualitative and quantitative analyzes of the wood extracts, respectively.The volatile profiles of oak and other wood species were significantly different. Some of the identified compounds were proposed as potential markers for the identification of the specific wood. Oak samples were characterized by presence of many compounds, such as oak lactones, vinylguaiacol, eugenol, vanillin, propiovanillone, homovanillic acid, methyl homovanillate, syringyl propan-2-one, butyrosyringone and dihydrosynapil alcohol. In addition, isoeugenol was characteristic for pedunculate oak from Gornji Radan. On the other hand, the following compounds were characteristic of other wood samples: methylresorcinol and coumaran (mulberry); resacetophenone and o-acetyl-p-cresol (black locust); benzoic acid, 4-hydroxy-3,5-dimethoxybenzoic acid and scopoletin (Myrobalan plum); sakuranin, chrysin, tectochrysin, naringenin, pinocembrin and 2,6-dimethoxybenzoquinone and acetophenone (wild cherry). Sakuranin could be considered as potential marker for wild cherry. Our findings could be used for authenticity of wood species used for cooperage, as well as for reducing fraudulent production.",
title = "Poster presentation: "Volatile profiles of seasoned staves used in Balkan cooperage"",
url = "https://hdl.handle.net/21.15107/rcub_cer_7286"
}

Smailagić, A., Veljović, S., Šolević Knudsen, T.,& Natić, M.. (2021). Poster presentation: "Volatile profiles of seasoned staves used in Balkan cooperage". .
https://hdl.handle.net/21.15107/rcub_cer_7286

Smailagić A, Veljović S, Šolević Knudsen T, Natić M. Poster presentation: "Volatile profiles of seasoned staves used in Balkan cooperage". 2021;.
https://hdl.handle.net/21.15107/rcub_cer_7286 .

Smailagić, Anita, Veljović, Sonja, Šolević Knudsen, Tatjana, Natić, Maja, "Poster presentation: "Volatile profiles of seasoned staves used in Balkan cooperage"" (2021),
https://hdl.handle.net/21.15107/rcub_cer_7286 .

TY  - CONF
AU  - Smailagić, Anita
AU  - Veljović, Sonja
AU  - Šolević Knudsen, Tatjana
AU  - Natić, Maja
PY  - 2021
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/7285
AB  - The ageing in contact with wood is an important process for improving the aroma, color, taste and astringency of some high-quality alcoholic beverages. One of the important changes is extraction of volatile compounds (i.e. extractable compounds and gradually transformed wooden constituents) as a result of the interaction between compounds present in wood and alcoholic beverages.The aim of this study was to obtain volatile profiles of seasoned wood stave extracts and find potential markers for wood species. The following species were investigated: mulberry (Morus alba L.), Myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robinia pseudoacacia L.), wild cherry (Prunus avium (L.) L.) and oak (Quercus petraea (Matt.) Liebl., and Q. robur L.). Gas chromatography with flame ionization detection (GC-FID) and gas chromatography with mass spectrometry (GC-MS) were used for qualitative and quantitative analyzes of the wood extracts, respectively.The volatile profiles of oak and other wood species were significantly different. Some of the identified compounds were proposed as potential markers for the identification of the specific wood. Oak samples were characterized by presence of many compounds, such as oak lactones, vinylguaiacol, eugenol, vanillin, propiovanillone, homovanillic acid, methyl homovanillate, syringyl propan-2-one, butyrosyringone and dihydrosynapil alcohol. In addition, isoeugenol was characteristic for pedunculate oak from Gornji Radan. On the other hand, the following compounds were characteristic of other wood samples: methylresorcinol and coumaran (mulberry); resacetophenone and o-acetyl-p-cresol (black locust); benzoic acid, 4-hydroxy-3,5-dimethoxybenzoic acid and scopoletin (Myrobalan plum); sakuranin, chrysin, tectochrysin, naringenin, pinocembrin and 2,6-dimethoxybenzoquinone and acetophenone (wild cherry). Sakuranin could be considered as potential marker for wild cherry. Our findings could be used for authenticity of wood species used for cooperage, as well as for reducing fraudulent production.
PB  - University of Belgrade - Faculty of Chemistry
C3  - FoodEnTwin Symposium “Novel analytical approaches in food and environmental sciences”, Book of Abstracts, 16th-18th June, 2021, Belgrade, Serbia
T1  - Volatile profiles of seasoned staves used in Balkan cooperage
SP  - 39
EP  - 39
UR  - https://hdl.handle.net/21.15107/rcub_cer_7285
ER  - 

@conference{
author = "Smailagić, Anita and Veljović, Sonja and Šolević Knudsen, Tatjana and Natić, Maja",
year = "2021",
abstract = "The ageing in contact with wood is an important process for improving the aroma, color, taste and astringency of some high-quality alcoholic beverages. One of the important changes is extraction of volatile compounds (i.e. extractable compounds and gradually transformed wooden constituents) as a result of the interaction between compounds present in wood and alcoholic beverages.The aim of this study was to obtain volatile profiles of seasoned wood stave extracts and find potential markers for wood species. The following species were investigated: mulberry (Morus alba L.), Myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robinia pseudoacacia L.), wild cherry (Prunus avium (L.) L.) and oak (Quercus petraea (Matt.) Liebl., and Q. robur L.). Gas chromatography with flame ionization detection (GC-FID) and gas chromatography with mass spectrometry (GC-MS) were used for qualitative and quantitative analyzes of the wood extracts, respectively.The volatile profiles of oak and other wood species were significantly different. Some of the identified compounds were proposed as potential markers for the identification of the specific wood. Oak samples were characterized by presence of many compounds, such as oak lactones, vinylguaiacol, eugenol, vanillin, propiovanillone, homovanillic acid, methyl homovanillate, syringyl propan-2-one, butyrosyringone and dihydrosynapil alcohol. In addition, isoeugenol was characteristic for pedunculate oak from Gornji Radan. On the other hand, the following compounds were characteristic of other wood samples: methylresorcinol and coumaran (mulberry); resacetophenone and o-acetyl-p-cresol (black locust); benzoic acid, 4-hydroxy-3,5-dimethoxybenzoic acid and scopoletin (Myrobalan plum); sakuranin, chrysin, tectochrysin, naringenin, pinocembrin and 2,6-dimethoxybenzoquinone and acetophenone (wild cherry). Sakuranin could be considered as potential marker for wild cherry. Our findings could be used for authenticity of wood species used for cooperage, as well as for reducing fraudulent production.",
publisher = "University of Belgrade - Faculty of Chemistry",
journal = "FoodEnTwin Symposium “Novel analytical approaches in food and environmental sciences”, Book of Abstracts, 16th-18th June, 2021, Belgrade, Serbia",
title = "Volatile profiles of seasoned staves used in Balkan cooperage",
pages = "39-39",
url = "https://hdl.handle.net/21.15107/rcub_cer_7285"
}

Smailagić, A., Veljović, S., Šolević Knudsen, T.,& Natić, M.. (2021). Volatile profiles of seasoned staves used in Balkan cooperage. in FoodEnTwin Symposium “Novel analytical approaches in food and environmental sciences”, Book of Abstracts, 16th-18th June, 2021, Belgrade, Serbia
University of Belgrade - Faculty of Chemistry., 39-39.
https://hdl.handle.net/21.15107/rcub_cer_7285

Smailagić A, Veljović S, Šolević Knudsen T, Natić M. Volatile profiles of seasoned staves used in Balkan cooperage. in FoodEnTwin Symposium “Novel analytical approaches in food and environmental sciences”, Book of Abstracts, 16th-18th June, 2021, Belgrade, Serbia. 2021;:39-39.
https://hdl.handle.net/21.15107/rcub_cer_7285 .

Smailagić, Anita, Veljović, Sonja, Šolević Knudsen, Tatjana, Natić, Maja, "Volatile profiles of seasoned staves used in Balkan cooperage" in FoodEnTwin Symposium “Novel analytical approaches in food and environmental sciences”, Book of Abstracts, 16th-18th June, 2021, Belgrade, Serbia (2021):39-39,
https://hdl.handle.net/21.15107/rcub_cer_7285 .

TY  - JOUR
AU  - Čolić, Slavica D.
AU  - Bakić, Ivana V.
AU  - Dabić Zagorac, Dragana
AU  - Natić, Maja
AU  - Smailagić, Anita T.
AU  - Pergal, Marija
AU  - Pešić, Mirjana B.
AU  - Milinčić, Danijel D.
AU  - Rabrenović, Biljana B.
AU  - Fotirić Akšić, Milica M.
PY  - 2021
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/4013
AB  - The study was designed to investigate chemical composition and kernel quality of almond cultivars ‘Troito’, ‘Marcona’ and ‘Texas’ grafted on Myrobalan plum seedlings and ‘GF 677’ rootstock under drought stress. Oil content varied from 53.34% (‘Marcona’) to 58.11% (‘Texas’), and protein content was in a range from 17.36% (‘Texas’) to 23.02% (‘Troito’). ‘GF 677’ contributed to a higher content of oleic and lower content of linoleic acid during favourable conditions but had the opposite trend during drought. Regarding flavanols, the most abundant in all three cultivars was epigalocatechin, followed by catechin. From the results it is concluded that scions on ‘GF 677’ were better adapted to water stress conditions in comparison with Myrobalan plum seedlings as they had significantly higher kernel weight, kernel ratio, and yield per tree. Also, kernel quality attributes, contents of proteins, oleic acid, and oleic acid/linoleic acid ratio were higher, while the content of amandin decreased. Furthermore, an increase of flavanols (especially epigallocatechin gallate) on ‘GF 677’ could have led to the enhancement of drought tolerance. Besides the fact that water deficit decreased the majority of chemical components in almond kernels, the grafting combination ‘Texas’/’GF 677’ can be grown in drought conditions without significant loss of kernel quality.
PB  - Elsevier
T2  - Scientia Horticulturae
T1  - Chemical Fingerprint and Kernel Quality Assessment in Different Grafting Combinations of Almond Under Stress Condition
VL  - 275
SP  - 109705
DO  - 10.1016/j.scienta.2020.109705
ER  - 

@article{
author = "Čolić, Slavica D. and Bakić, Ivana V. and Dabić Zagorac, Dragana and Natić, Maja and Smailagić, Anita T. and Pergal, Marija and Pešić, Mirjana B. and Milinčić, Danijel D. and Rabrenović, Biljana B. and Fotirić Akšić, Milica M.",
year = "2021",
abstract = "The study was designed to investigate chemical composition and kernel quality of almond cultivars ‘Troito’, ‘Marcona’ and ‘Texas’ grafted on Myrobalan plum seedlings and ‘GF 677’ rootstock under drought stress. Oil content varied from 53.34% (‘Marcona’) to 58.11% (‘Texas’), and protein content was in a range from 17.36% (‘Texas’) to 23.02% (‘Troito’). ‘GF 677’ contributed to a higher content of oleic and lower content of linoleic acid during favourable conditions but had the opposite trend during drought. Regarding flavanols, the most abundant in all three cultivars was epigalocatechin, followed by catechin. From the results it is concluded that scions on ‘GF 677’ were better adapted to water stress conditions in comparison with Myrobalan plum seedlings as they had significantly higher kernel weight, kernel ratio, and yield per tree. Also, kernel quality attributes, contents of proteins, oleic acid, and oleic acid/linoleic acid ratio were higher, while the content of amandin decreased. Furthermore, an increase of flavanols (especially epigallocatechin gallate) on ‘GF 677’ could have led to the enhancement of drought tolerance. Besides the fact that water deficit decreased the majority of chemical components in almond kernels, the grafting combination ‘Texas’/’GF 677’ can be grown in drought conditions without significant loss of kernel quality.",
publisher = "Elsevier",
journal = "Scientia Horticulturae",
title = "Chemical Fingerprint and Kernel Quality Assessment in Different Grafting Combinations of Almond Under Stress Condition",
volume = "275",
pages = "109705",
doi = "10.1016/j.scienta.2020.109705"
}

Čolić, S. D., Bakić, I. V., Dabić Zagorac, D., Natić, M., Smailagić, A. T., Pergal, M., Pešić, M. B., Milinčić, D. D., Rabrenović, B. B.,& Fotirić Akšić, M. M.. (2021). Chemical Fingerprint and Kernel Quality Assessment in Different Grafting Combinations of Almond Under Stress Condition. in Scientia Horticulturae
Elsevier., 275, 109705.
https://doi.org/10.1016/j.scienta.2020.109705

Čolić SD, Bakić IV, Dabić Zagorac D, Natić M, Smailagić AT, Pergal M, Pešić MB, Milinčić DD, Rabrenović BB, Fotirić Akšić MM. Chemical Fingerprint and Kernel Quality Assessment in Different Grafting Combinations of Almond Under Stress Condition. in Scientia Horticulturae. 2021;275:109705.
doi:10.1016/j.scienta.2020.109705 .

Čolić, Slavica D., Bakić, Ivana V., Dabić Zagorac, Dragana, Natić, Maja, Smailagić, Anita T., Pergal, Marija, Pešić, Mirjana B., Milinčić, Danijel D., Rabrenović, Biljana B., Fotirić Akšić, Milica M., "Chemical Fingerprint and Kernel Quality Assessment in Different Grafting Combinations of Almond Under Stress Condition" in Scientia Horticulturae, 275 (2021):109705,
https://doi.org/10.1016/j.scienta.2020.109705 . .

TY  - CONF
AU  - Smailagić, Anita
AU  - Veljović, Sonja
AU  - Dojčinović, Biljana
AU  - Natić, Maja
PY  - 2019
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/7544
AB  - In the production of some alcoholic beverages one of the most important practices is theageing process in a presence of wood. This process contributes to improved sensorycharacteristics such as aroma, color, taste and astringency. Although oak heartwood isthe most used material in cooperage, other species such as chestnut, cherry, and mulberrycan be also considered. Currently, limited published data are available on the mineralcontent of the wood extract from cooperage industry, although some research was doneto investigate the content of heavy metals in alcoholic beverages1, especially in wine2.Daily consumption of the wine and brandy with an elevated content of heavy metalsmight cause chronical poisoning. To avoid this issue, the maximum allowableconcentration (MAC, mg L–1) in fruit brandies were established for lead, zinc, arsenium,and copper.1The aim of this research was to investigate elemental composition of ethanolic extracts,obtained from alternative wood species used in Balkan cooperage, such as mulberry(Morus alba L.), Myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robiniapseudoacacia L.), and wild cherry (Prunus avium (L.) L.). Elements were determined byinductively coupled plasma-optical emission spectroscopy (ICP-OES). Results indicatedthat the elemental composition of wild cherry extract was much lower than in other nonoakwood extracts, and all investigated wood extracts have lower content of traceelements than maximum allowable concentration in fruit brandies.
C3  - Seventh Conference of the Young Chemists of Serbia Book of Abstracts
T1  - Poster: "Elemental composition of non-oak wood extracts commonly used in Balkan cooperage"
UR  - https://hdl.handle.net/21.15107/rcub_cer_7544
ER  - 

@conference{
author = "Smailagić, Anita and Veljović, Sonja and Dojčinović, Biljana and Natić, Maja",
year = "2019",
abstract = "In the production of some alcoholic beverages one of the most important practices is theageing process in a presence of wood. This process contributes to improved sensorycharacteristics such as aroma, color, taste and astringency. Although oak heartwood isthe most used material in cooperage, other species such as chestnut, cherry, and mulberrycan be also considered. Currently, limited published data are available on the mineralcontent of the wood extract from cooperage industry, although some research was doneto investigate the content of heavy metals in alcoholic beverages1, especially in wine2.Daily consumption of the wine and brandy with an elevated content of heavy metalsmight cause chronical poisoning. To avoid this issue, the maximum allowableconcentration (MAC, mg L–1) in fruit brandies were established for lead, zinc, arsenium,and copper.1The aim of this research was to investigate elemental composition of ethanolic extracts,obtained from alternative wood species used in Balkan cooperage, such as mulberry(Morus alba L.), Myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robiniapseudoacacia L.), and wild cherry (Prunus avium (L.) L.). Elements were determined byinductively coupled plasma-optical emission spectroscopy (ICP-OES). Results indicatedthat the elemental composition of wild cherry extract was much lower than in other nonoakwood extracts, and all investigated wood extracts have lower content of traceelements than maximum allowable concentration in fruit brandies.",
journal = "Seventh Conference of the Young Chemists of Serbia Book of Abstracts",
title = "Poster: "Elemental composition of non-oak wood extracts commonly used in Balkan cooperage"",
url = "https://hdl.handle.net/21.15107/rcub_cer_7544"
}

Smailagić, A., Veljović, S., Dojčinović, B.,& Natić, M.. (2019). Poster: "Elemental composition of non-oak wood extracts commonly used in Balkan cooperage". in Seventh Conference of the Young Chemists of Serbia Book of Abstracts.
https://hdl.handle.net/21.15107/rcub_cer_7544

Smailagić A, Veljović S, Dojčinović B, Natić M. Poster: "Elemental composition of non-oak wood extracts commonly used in Balkan cooperage". in Seventh Conference of the Young Chemists of Serbia Book of Abstracts. 2019;.
https://hdl.handle.net/21.15107/rcub_cer_7544 .

Smailagić, Anita, Veljović, Sonja, Dojčinović, Biljana, Natić, Maja, "Poster: "Elemental composition of non-oak wood extracts commonly used in Balkan cooperage"" in Seventh Conference of the Young Chemists of Serbia Book of Abstracts (2019),
https://hdl.handle.net/21.15107/rcub_cer_7544 .

TY  - CONF
AU  - Smailagić, Anita
AU  - Veljović, Sonja
AU  - Dojčinović, Biljana
AU  - Natić, Maja
PY  - 2019
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/7543
AB  - In the production of some alcoholic beverages one of the most important practices is theageing process in a presence of wood. This process contributes to improved sensorycharacteristics such as aroma, color, taste and astringency. Although oak heartwood isthe most used material in cooperage, other species such as chestnut, cherry, and mulberrycan be also considered. Currently, limited published data are available on the mineralcontent of the wood extract from cooperage industry, although some research was doneto investigate the content of heavy metals in alcoholic beverages1, especially in wine2.Daily consumption of the wine and brandy with an elevated content of heavy metalsmight cause chronical poisoning. To avoid this issue, the maximum allowableconcentration (MAC, mg L–1) in fruit brandies were established for lead, zinc, arsenium,and copper.1The aim of this research was to investigate elemental composition of ethanolic extracts,obtained from alternative wood species used in Balkan cooperage, such as mulberry(Morus alba L.), Myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robiniapseudoacacia L.), and wild cherry (Prunus avium (L.) L.). Elements were determined byinductively coupled plasma-optical emission spectroscopy (ICP-OES). Results indicatedthat the elemental composition of wild cherry extract was much lower than in other nonoakwood extracts, and all investigated wood extracts have lower content of traceelements than maximum allowable concentration in fruit brandies.
C3  - Seventh Conference of the Young Chemists of Serbia Book of Abstracts
T1  - Elemental composition of non-oak wood extracts commonly used in Balkan cooperage
SP  - 58
EP  - 58
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5297
ER  - 

@conference{
author = "Smailagić, Anita and Veljović, Sonja and Dojčinović, Biljana and Natić, Maja",
year = "2019",
abstract = "In the production of some alcoholic beverages one of the most important practices is theageing process in a presence of wood. This process contributes to improved sensorycharacteristics such as aroma, color, taste and astringency. Although oak heartwood isthe most used material in cooperage, other species such as chestnut, cherry, and mulberrycan be also considered. Currently, limited published data are available on the mineralcontent of the wood extract from cooperage industry, although some research was doneto investigate the content of heavy metals in alcoholic beverages1, especially in wine2.Daily consumption of the wine and brandy with an elevated content of heavy metalsmight cause chronical poisoning. To avoid this issue, the maximum allowableconcentration (MAC, mg L–1) in fruit brandies were established for lead, zinc, arsenium,and copper.1The aim of this research was to investigate elemental composition of ethanolic extracts,obtained from alternative wood species used in Balkan cooperage, such as mulberry(Morus alba L.), Myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robiniapseudoacacia L.), and wild cherry (Prunus avium (L.) L.). Elements were determined byinductively coupled plasma-optical emission spectroscopy (ICP-OES). Results indicatedthat the elemental composition of wild cherry extract was much lower than in other nonoakwood extracts, and all investigated wood extracts have lower content of traceelements than maximum allowable concentration in fruit brandies.",
journal = "Seventh Conference of the Young Chemists of Serbia Book of Abstracts",
title = "Elemental composition of non-oak wood extracts commonly used in Balkan cooperage",
pages = "58-58",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5297"
}

Smailagić, A., Veljović, S., Dojčinović, B.,& Natić, M.. (2019). Elemental composition of non-oak wood extracts commonly used in Balkan cooperage. in Seventh Conference of the Young Chemists of Serbia Book of Abstracts, 58-58.
https://hdl.handle.net/21.15107/rcub_cherry_5297

Smailagić A, Veljović S, Dojčinović B, Natić M. Elemental composition of non-oak wood extracts commonly used in Balkan cooperage. in Seventh Conference of the Young Chemists of Serbia Book of Abstracts. 2019;:58-58.
https://hdl.handle.net/21.15107/rcub_cherry_5297 .

Smailagić, Anita, Veljović, Sonja, Dojčinović, Biljana, Natić, Maja, "Elemental composition of non-oak wood extracts commonly used in Balkan cooperage" in Seventh Conference of the Young Chemists of Serbia Book of Abstracts (2019):58-58,
https://hdl.handle.net/21.15107/rcub_cherry_5297 .