undergraduate thesis
Polyphenols and anthocyanins of grape pomace from cv. Merlot

Marina Marinčić (2015)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing
Cite this document...

Marinčić, M. (2015). Određivanje ukupnih fenola i antocijana u komini grožđa sorte Merlot (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:540746

Marinčić, Marina. "Određivanje ukupnih fenola i antocijana u komini grožđa sorte Merlot." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:540746

Marinčić, Marina. "Određivanje ukupnih fenola i antocijana u komini grožđa sorte Merlot." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:540746

Marinčić, M. (2015). 'Određivanje ukupnih fenola i antocijana u komini grožđa sorte Merlot', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 25 March 2019, https://urn.nsk.hr/urn:nbn:hr:159:540746

Marinčić M. Određivanje ukupnih fenola i antocijana u komini grožđa sorte Merlot [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2019 March 25] Available at: https://urn.nsk.hr/urn:nbn:hr:159:540746

M. Marinčić, "Određivanje ukupnih fenola i antocijana u komini grožđa sorte Merlot", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:540746