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Effect of maturity and geographical region on anthocyanin content of sour cherries (Prunus cerasus var. marasca)

Pedisić, Sandra; Dragović-Uzelac, Verica; Levaj, Branka; Škevin, Dubravka (2009)
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Pedisić, S., Dragović Uzelac, V., Levaj, B. i 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. Preuzeto s 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, br. 1, str. 86-93. https://urn.nsk.hr/urn:nbn:hr:159:027647

Pedisić, Sandra, Verica Dragović Uzelac, Branka Levaj i Dubravka Škevin. "Effect of maturity and geographical region on anthocyanin content of sour cherries (Prunus cerasus var. marasca)." Food Technology and Biotechnology 48, br. 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), str. 86-93. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:159:027647 (Datum pristupa: 12.11.2019.)

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]. [pristupljeno 12.11.2019.];48(1):86-93. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:159:027647

S. Pedisić, V. Dragović Uzelac, B. Levaj i D. Škevin, "Effect of maturity and geographical region on anthocyanin content of sour cherries (Prunus cerasus var. marasca)", Food Technology and Biotechnology, vol. 48, br. 1, str. 86-93. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:159:027647. [Citirano: 12.11.2019.]