master's thesis
Antioxidative activity determination of different origin cocoa liquor using DPPH and ORAC methods

Karmen Kurek (2007)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Cell Technology, Application and Biotransformations
Cite this document...

Kurek, K. (2007). Određivanje antioksidacijske aktivnosti kakao masa različita podrijetla DPPH i ORAC-metodama (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:718682

Kurek, Karmen. "Određivanje antioksidacijske aktivnosti kakao masa različita podrijetla DPPH i ORAC-metodama." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:718682

Kurek, Karmen. "Određivanje antioksidacijske aktivnosti kakao masa različita podrijetla DPPH i ORAC-metodama." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:718682

Kurek, K. (2007). 'Određivanje antioksidacijske aktivnosti kakao masa različita podrijetla DPPH i ORAC-metodama', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:718682

Kurek K. Određivanje antioksidacijske aktivnosti kakao masa različita podrijetla DPPH i ORAC-metodama [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2007 [cited 2019 August 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:718682

K. Kurek, "Određivanje antioksidacijske aktivnosti kakao masa različita podrijetla DPPH i ORAC-metodama", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:159:718682