undergraduate thesis
Influence of disaccharides addition on phenolic and anthocyanin content of freeze-dried sour cherry puree

Ivona Trtinjak (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Cite this document...

Trtinjak, I. (2015). Utjecaj dodatka disaharida na udio fenola i antocijana u liofiliziranim kašama višnje (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:458279

Trtinjak, Ivona. "Utjecaj dodatka disaharida na udio fenola i antocijana u liofiliziranim kašama višnje." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:458279

Trtinjak, Ivona. "Utjecaj dodatka disaharida na udio fenola i antocijana u liofiliziranim kašama višnje." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:458279

Trtinjak, I. (2015). 'Utjecaj dodatka disaharida na udio fenola i antocijana u liofiliziranim kašama višnje', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 February 2019, https://urn.nsk.hr/urn:nbn:hr:109:458279

Trtinjak I. Utjecaj dodatka disaharida na udio fenola i antocijana u liofiliziranim kašama višnje [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2019 February 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:458279

I. Trtinjak, "Utjecaj dodatka disaharida na udio fenola i antocijana u liofiliziranim kašama višnje", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:458279