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 2024 August 23];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: 23 August 2024]