undergraduate thesis
Effect of solvent and temperature on the extraction of polyphenols sage (Salvia officinalis L.)

Jelena Dragosavljević (2010)
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...

Dragosavljević, J. (2010). Utjecaj vrste otapala i temperature na ekstrakciju polifenola kadulje (Salvia officinalis L.) (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:272407

Dragosavljević, Jelena. "Utjecaj vrste otapala i temperature na ekstrakciju polifenola kadulje (Salvia officinalis L.)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:272407

Dragosavljević, Jelena. "Utjecaj vrste otapala i temperature na ekstrakciju polifenola kadulje (Salvia officinalis L.)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:272407

Dragosavljević, J. (2010). 'Utjecaj vrste otapala i temperature na ekstrakciju polifenola kadulje (Salvia officinalis L.)', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 July 2019, https://urn.nsk.hr/urn:nbn:hr:159:272407

Dragosavljević J. Utjecaj vrste otapala i temperature na ekstrakciju polifenola kadulje (Salvia officinalis L.) [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2019 July 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:272407

J. Dragosavljević, "Utjecaj vrste otapala i temperature na ekstrakciju polifenola kadulje (Salvia officinalis L.)", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:272407