undergraduate thesis
Extraction, characterization and encapsulation of functional compounds from onion peel

Ivana Dajčić (2018)
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

Dajčić, I. (2018). Ekstrakcija, karakterizacija i inkapsulacija funkcionalnih sastojaka ljuske crvenog luka (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:137567

Dajčić, Ivana. "Ekstrakcija, karakterizacija i inkapsulacija funkcionalnih sastojaka ljuske crvenog luka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:137567

Dajčić, Ivana. "Ekstrakcija, karakterizacija i inkapsulacija funkcionalnih sastojaka ljuske crvenog luka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:137567

Dajčić, I. (2018). 'Ekstrakcija, karakterizacija i inkapsulacija funkcionalnih sastojaka ljuske crvenog luka', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 January 2020, https://urn.nsk.hr/urn:nbn:hr:159:137567

Dajčić I. Ekstrakcija, karakterizacija i inkapsulacija funkcionalnih sastojaka ljuske crvenog luka [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2020 January 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:137567

I. Dajčić, "Ekstrakcija, karakterizacija i inkapsulacija funkcionalnih sastojaka ljuske crvenog luka", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:137567

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