Effect of high intensity ultrasound and pasteurization on anthocyanin content in strawberry juice
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01000798631/Similar |
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| Matična publikacija: |
Food technology and biotechnology 49 (2011), 2 ; str. 196-204 |
| Glavni autor: | Dubrović, Igor (-) |
| Ostali autori: | Herceg, Zoran (-), Režek Jambrak, Anet, Badanjak Sabolović, Marija, Dragović-Uzelac, Verica |
| Vrsta građe: | Članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
Elektronička verzija članka |
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 citiranjaDubrović, 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 citiranjaDubrović, 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.