undergraduate thesis
Antioxidant properties of teas and herbal infusions

Ivana Lacković (2010)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products
Cite this document...

Lacković, I. (2010). Antioksidacijska svojstva čajeva i biljnih infuzija (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:458345

Lacković, Ivana. "Antioksidacijska svojstva čajeva i biljnih infuzija." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:458345

Lacković, Ivana. "Antioksidacijska svojstva čajeva i biljnih infuzija." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:458345

Lacković, I. (2010). 'Antioksidacijska svojstva čajeva i biljnih infuzija', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:458345

Lacković I. Antioksidacijska svojstva čajeva i biljnih infuzija [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2019 August 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:458345

I. Lacković, "Antioksidacijska svojstva čajeva i biljnih infuzija", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:458345