master's thesis
Influence of high intensity ultrasound treatment on free phenolic compounds and antioxidant activity of pumpkinseed cake, buckwheat and millet

Martina Braje (2017)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology
Cite this document...

Braje, M. (2017). Utjecaj ultrazvuka visokog intenziteta na slobodne fenolne spojeve i antioksidacijsku aktivnost bučine pogače, heljde i prosa (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:149675

Braje, Martina. "Utjecaj ultrazvuka visokog intenziteta na slobodne fenolne spojeve i antioksidacijsku aktivnost bučine pogače, heljde i prosa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:149675

Braje, Martina. "Utjecaj ultrazvuka visokog intenziteta na slobodne fenolne spojeve i antioksidacijsku aktivnost bučine pogače, heljde i prosa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:149675

Braje, M. (2017). 'Utjecaj ultrazvuka visokog intenziteta na slobodne fenolne spojeve i antioksidacijsku aktivnost bučine pogače, heljde i prosa', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:149675

Braje M. Utjecaj ultrazvuka visokog intenziteta na slobodne fenolne spojeve i antioksidacijsku aktivnost bučine pogače, heljde i prosa [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2019 August 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:149675

M. Braje, "Utjecaj ultrazvuka visokog intenziteta na slobodne fenolne spojeve i antioksidacijsku aktivnost bučine pogače, heljde i prosa", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:149675