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
Antolić, M. (2020). Karakterizacija polifenola iz ljuske luka i kore banane primjenom postupka frakcioniranja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:158477
Antolić, Mihaela. "Karakterizacija polifenola iz ljuske luka i kore banane primjenom postupka frakcioniranja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:158477
Antolić, Mihaela. "Karakterizacija polifenola iz ljuske luka i kore banane primjenom postupka frakcioniranja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:158477
Antolić, M. (2020). 'Karakterizacija polifenola iz ljuske luka i kore banane primjenom postupka frakcioniranja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:158477
Antolić M. Karakterizacija polifenola iz ljuske luka i kore banane primjenom postupka frakcioniranja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 July 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:158477
M. Antolić, "Karakterizacija polifenola iz ljuske luka i kore banane primjenom postupka frakcioniranja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:158477