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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. 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, br. 4, 2019, str. 503-512. https://doi.org/10.17113/ftb.57.04.19.6401

Brkić Bubola, Karolina, Marina Lukić, Igor Lukić i Olivera Koprivnjak. "Effect of Different Clarification Methods on Volatile Aroma Compound Composition of Virgin Olive Oil." Food Technology and Biotechnology 57, br. 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), str. 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. [pristupljeno 19.02.2020.];57(4):503-512. doi: 10.17113/ftb.57.04.19.6401

K. Brkić Bubola, M. Lukić, I. Lukić i O. Koprivnjak, "Effect of Different Clarification Methods on Volatile Aroma Compound Composition of Virgin Olive Oil", Food Technology and Biotechnology, vol. 57, br. 4, str. 503-512, 2019. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:902331. [Citirano: 19.02.2020.]

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