master's thesis
Polyphenols and antioxidant capacity in products of mandarin and clementine

Branka Skenderović (2008)
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...

Skenderović, B. (2008). Polifenolni spojevi i antioksidacijski kapacitet želiranih proizvoda mandarine i klementine (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:344698

Skenderović, Branka. "Polifenolni spojevi i antioksidacijski kapacitet želiranih proizvoda mandarine i klementine." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:344698

Skenderović, Branka. "Polifenolni spojevi i antioksidacijski kapacitet želiranih proizvoda mandarine i klementine." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:344698

Skenderović, B. (2008). 'Polifenolni spojevi i antioksidacijski kapacitet želiranih proizvoda mandarine i klementine', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:344698

Skenderović B. Polifenolni spojevi i antioksidacijski kapacitet želiranih proizvoda mandarine i klementine [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2008 [cited 2019 August 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:344698

B. Skenderović, "Polifenolni spojevi i antioksidacijski kapacitet želiranih proizvoda mandarine i klementine", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:159:344698