APA stil citiranja

Dubrović, I., Herceg, Z., Režek Jambrak, A., Badanjak Sabolović, M., & Dragović-Uzelac, V. (2011). Effect of high intensity ultrasound and pasteurization on anthocyanin content in strawberry juice: Effect of high intensity ultrasound and pasteurization on anthocyanin content in strawberry juice. Food technology and biotechnology, p. 9.

Chicago stil citiranja

Dubrović, Igor, Zoran Herceg, Anet Režek Jambrak, Marija Badanjak Sabolović, and Verica Dragović-Uzelac. "Effect of high intensity ultrasound and pasteurization on anthocyanin content in strawberry juice: Effect of high intensity ultrasound and pasteurization on anthocyanin content in strawberry juice." 2011: 9.

MLA stil citiranja

Dubrović, Igor, et al. "Effect of high intensity ultrasound and pasteurization on anthocyanin content in strawberry juice: Effect of high intensity ultrasound and pasteurization on anthocyanin content in strawberry juice." 2011: 9.