master's thesis
The influence of microwave assisted extraction on the concentration of polyphenols in mandarin (Citrus reticulata L.)

Sanja Dumbović (2011)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing
Cite this document...

Dumbović, S. (2011). Utjecaj mikrovalova na koncentraciju polifenola u mandarini (Citrus reticulata L.) (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:093916

Dumbović, Sanja. "Utjecaj mikrovalova na koncentraciju polifenola u mandarini (Citrus reticulata L.)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:093916

Dumbović, Sanja. "Utjecaj mikrovalova na koncentraciju polifenola u mandarini (Citrus reticulata L.)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:093916

Dumbović, S. (2011). 'Utjecaj mikrovalova na koncentraciju polifenola u mandarini (Citrus reticulata L.)', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 July 2019, https://urn.nsk.hr/urn:nbn:hr:159:093916

Dumbović S. Utjecaj mikrovalova na koncentraciju polifenola u mandarini (Citrus reticulata L.) [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2019 July 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:093916

S. Dumbović, "Utjecaj mikrovalova na koncentraciju polifenola u mandarini (Citrus reticulata L.)", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:093916