Scientific paper - Original scientific paper
Effect of Different Clarification Methods on Volatile Aroma Compound Composition of Virgin Olive Oil

Brkić Bubola, Karolina; Lukić, Marina; Lukić, Igor; Koprivnjak, Olivera (2019)
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Brkić Bubola, K., Lukić, M., Lukić, I. & Koprivnjak, O. (2019). Effect of Different Clarification Methods on Volatile Aroma Compound Composition of Virgin Olive Oil. Food Technology and Biotechnology, 57. (4), 503-512. doi: 10.17113/ftb.57.04.19.6401

Brkić Bubola, Karolina, et al. "Effect of Different Clarification Methods on Volatile Aroma Compound Composition of Virgin Olive Oil." Food Technology and Biotechnology, vol. 57, no. 4, 2019, pp. 503-512. https://doi.org/10.17113/ftb.57.04.19.6401

Brkić Bubola, Karolina, Marina Lukić, Igor Lukić and Olivera Koprivnjak. "Effect of Different Clarification Methods on Volatile Aroma Compound Composition of Virgin Olive Oil." Food Technology and Biotechnology 57, no. 4 (2019): 503-512. https://doi.org/10.17113/ftb.57.04.19.6401

Brkić Bubola, K., et al. (2019) 'Effect of Different Clarification Methods on Volatile Aroma Compound Composition of Virgin Olive Oil', Food Technology and Biotechnology, 57(4), pp. 503-512. doi: 10.17113/ftb.57.04.19.6401

Brkić Bubola K, Lukić M, Lukić I, Koprivnjak O. Effect of Different Clarification Methods on Volatile Aroma Compound Composition of Virgin Olive Oil. Food Technology and Biotechnology [Internet]. 2019 [cited 2020 February 19];57(4):503-512. doi: 10.17113/ftb.57.04.19.6401

K. Brkić Bubola, M. Lukić, I. Lukić and O. Koprivnjak, "Effect of Different Clarification Methods on Volatile Aroma Compound Composition of Virgin Olive Oil", Food Technology and Biotechnology, vol. 57, no. 4, pp. 503-512, 2019. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:184:902331. [Accessed: 19 February 2020]

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