master's thesis
Total phenolics andantioxidant activity of acacia honey

Jelena Šormaz (2010)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control
Cite this document...

Šormaz, J. (2010). Ukupni fenoli i antioksidacijska aktivnost bagremovog meda (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:244616

Šormaz, Jelena. "Ukupni fenoli i antioksidacijska aktivnost bagremovog meda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:244616

Šormaz, Jelena. "Ukupni fenoli i antioksidacijska aktivnost bagremovog meda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:244616

Šormaz, J. (2010). 'Ukupni fenoli i antioksidacijska aktivnost bagremovog meda', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:244616

Šormaz J. Ukupni fenoli i antioksidacijska aktivnost bagremovog meda [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2019 August 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:244616

J. Šormaz, "Ukupni fenoli i antioksidacijska aktivnost bagremovog meda", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:244616