Scientific paper - Original scientific paper
Effect of maturity and geographical region on anthocyanin content of sour cherries (Prunus cerasus var. marasca)
Food Technology and Biotechnology, 48 (2009), 1; 86-93. urn:nbn:hr:159:027647


Cite this document

Pedisić, S., Dragović Uzelac, V., Levaj, B. & Škevin, D.. Effect of maturity and geographical region on anthocyanin content of sour cherries (Prunus cerasus var. marasca). Food Technology and Biotechnology, 48. (1), 86-93. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:027647

Pedisić, Sandra, et al. "Effect of maturity and geographical region on anthocyanin content of sour cherries (Prunus cerasus var. marasca)." Food Technology and Biotechnology, vol. 48, no. 1, pp. 86-93. https://urn.nsk.hr/urn:nbn:hr:159:027647

Pedisić, Sandra, Verica Dragović Uzelac, Branka Levaj and Dubravka Škevin. "Effect of maturity and geographical region on anthocyanin content of sour cherries (Prunus cerasus var. marasca)." Food Technology and Biotechnology 48, no. 1 86-93. https://urn.nsk.hr/urn:nbn:hr:159:027647

Pedisić, S., et al. 'Effect of maturity and geographical region on anthocyanin content of sour cherries (Prunus cerasus var. marasca)', Food Technology and Biotechnology, 48(1), pp. 86-93. Available at: https://urn.nsk.hr/urn:nbn:hr:159:027647 (Accessed 14 October 2021)

Pedisić S, Dragović Uzelac V, Levaj B, Škevin D. Effect of maturity and geographical region on anthocyanin content of sour cherries (Prunus cerasus var. marasca). Food Technology and Biotechnology [Internet]. [cited 2021 October 14];48(1):86-93. Available at: https://urn.nsk.hr/urn:nbn:hr:159:027647

S. Pedisić, V. Dragović Uzelac, B. Levaj and D. Škevin, "Effect of maturity and geographical region on anthocyanin content of sour cherries (Prunus cerasus var. marasca)", Food Technology and Biotechnology, vol. 48, no. 1, pp. 86-93. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:159:027647. [Accessed: 14 October 2021]

Islandora Bookmark - Please login to use this feature