prikaz prve stranice dokumenta Borovnica (Vaccinium myrtillus L.) i brusnica (Vaccinium macrocarpon L.) kao potencijalni izvor antioksidansa
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undergraduate thesis
Borovnica (Vaccinium myrtillus L.) i brusnica (Vaccinium macrocarpon L.) kao potencijalni izvor antioksidansa

Mihalić, Vjeran
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Chemistry and Biochemistry

Cite this document

Mihalić, V. (2013). Borovnica (Vaccinium myrtillus L.) i brusnica (Vaccinium macrocarpon L.) kao potencijalni izvor antioksidansa (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:185304

Mihalić, Vjeran. "Borovnica (Vaccinium myrtillus L.) i brusnica (Vaccinium macrocarpon L.) kao potencijalni izvor antioksidansa." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:185304

Mihalić, Vjeran. "Borovnica (Vaccinium myrtillus L.) i brusnica (Vaccinium macrocarpon L.) kao potencijalni izvor antioksidansa." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:185304

Mihalić, V. (2013). 'Borovnica (Vaccinium myrtillus L.) i brusnica (Vaccinium macrocarpon L.) kao potencijalni izvor antioksidansa', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:185304

Mihalić V. Borovnica (Vaccinium myrtillus L.) i brusnica (Vaccinium macrocarpon L.) kao potencijalni izvor antioksidansa [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:185304

V. Mihalić, "Borovnica (Vaccinium myrtillus L.) i brusnica (Vaccinium macrocarpon L.) kao potencijalni izvor antioksidansa", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:185304

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