master's thesis
Total phenolics and antiocidant activity of acacia honey from Varazdin area

Matea Šančić (2011)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control
Cite this document...

Šančić, M. (2011). Ukupni fenoli i antioksidacijska aktivnost bagremovog meda s varaždinskog područja (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:224898

Šančić, Matea. "Ukupni fenoli i antioksidacijska aktivnost bagremovog meda s varaždinskog područja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:224898

Šančić, Matea. "Ukupni fenoli i antioksidacijska aktivnost bagremovog meda s varaždinskog područja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:224898

Šančić, M. (2011). 'Ukupni fenoli i antioksidacijska aktivnost bagremovog meda s varaždinskog područja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 22 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:224898

Šančić M. Ukupni fenoli i antioksidacijska aktivnost bagremovog meda s varaždinskog područja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2019 August 22] Available at: https://urn.nsk.hr/urn:nbn:hr:159:224898

M. Šančić, "Ukupni fenoli i antioksidacijska aktivnost bagremovog meda s varaždinskog područja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:224898