How sulphur dioxide and storage temperature contribute to patulin degradation in homemade apple juice
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001095665/Similar |
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| Matična publikacija: |
Arhiv za higijenu rada i toksikologiju 69 (2018), 3 ; str. 258-263 |
| Glavni autori: | Bevardi, Martina (Author), Petrović, Marinko, Markov, Ksenija, Bošnir, Jasna |
| Vrsta građe: | Članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
Elektronička verzija članka |
APA stil citiranja
Bevardi, M. (2018). How sulphur dioxide and storage temperature contribute to patulin degradation in homemade apple juice: How sulphur dioxide and storage temperature contribute to patulin degradation in homemade apple juice. Arhiv za higijenu rada i toksikologiju, p. 9.
Chicago stil citiranjaBevardi, Martina. "How sulphur dioxide and storage temperature contribute to patulin degradation in homemade apple juice: How sulphur dioxide and storage temperature contribute to patulin degradation in homemade apple juice." 2018: 9.
MLA stil citiranjaBevardi, Martina. "How sulphur dioxide and storage temperature contribute to patulin degradation in homemade apple juice: How sulphur dioxide and storage temperature contribute to patulin degradation in homemade apple juice." 2018: 9.