undergraduate thesis
Isolation and characterization of carotenoid from yellow, green and red pepper

Arijana Borovnica (2013)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Organic Chemistry
Cite this document...

Borovnica, A. (2013). Izolacija i karakterizacija karotenoida u žutoj, zelenoj i crvenoj paprici (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:807977

Borovnica, Arijana. "Izolacija i karakterizacija karotenoida u žutoj, zelenoj i crvenoj paprici." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:807977

Borovnica, Arijana. "Izolacija i karakterizacija karotenoida u žutoj, zelenoj i crvenoj paprici." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:807977

Borovnica, A. (2013). 'Izolacija i karakterizacija karotenoida u žutoj, zelenoj i crvenoj paprici', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:807977

Borovnica A. Izolacija i karakterizacija karotenoida u žutoj, zelenoj i crvenoj paprici [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2019 August 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:807977

A. Borovnica, "Izolacija i karakterizacija karotenoida u žutoj, zelenoj i crvenoj paprici", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:807977