Znanstveni rad - Prethodno/kratko priopćenje
Variability of Phenolic and Volatile Compounds in Virgin Olive Oil from Leccino and Istarska Bjelica Cultivars in Relation to Their Fruit Mixtures
Food Technology and Biotechnology, 50 (2012), 2; 216-221. urn:nbn:hr:184:296028

Koprivnjak, Olivera; Majetić, Valerija; Brkić Bubola, Karolina; Kosić, Urška

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Koprivnjak, O., Majetić, V., Brkić Bubola, K. i Kosić, U. (2012). Variability of Phenolic and Volatile Compounds in Virgin Olive Oil from Leccino and Istarska Bjelica Cultivars in Relation to Their Fruit Mixtures. Food Technology and Biotechnology, 50. (2), 216-221. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:184:296028

Koprivnjak, Olivera, et al. "Variability of Phenolic and Volatile Compounds in Virgin Olive Oil from Leccino and Istarska Bjelica Cultivars in Relation to Their Fruit Mixtures." Food Technology and Biotechnology, vol. 50, br. 2, 2012, str. 216-221. https://urn.nsk.hr/urn:nbn:hr:184:296028

Koprivnjak, Olivera, Valerija Majetić, Karolina Brkić Bubola i Urška Kosić. "Variability of Phenolic and Volatile Compounds in Virgin Olive Oil from Leccino and Istarska Bjelica Cultivars in Relation to Their Fruit Mixtures." Food Technology and Biotechnology 50, br. 2 (2012): 216-221. https://urn.nsk.hr/urn:nbn:hr:184:296028

Koprivnjak, O., et al. (2012) 'Variability of Phenolic and Volatile Compounds in Virgin Olive Oil from Leccino and Istarska Bjelica Cultivars in Relation to Their Fruit Mixtures', Food Technology and Biotechnology, 50(2), str. 216-221. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:184:296028 (Datum pristupa: 01.12.2021.)

Koprivnjak O, Majetić V, Brkić Bubola K, Kosić U. Variability of Phenolic and Volatile Compounds in Virgin Olive Oil from Leccino and Istarska Bjelica Cultivars in Relation to Their Fruit Mixtures. Food Technology and Biotechnology [Internet]. 18.06.2012. [pristupljeno 01.12.2021.];50(2):216-221. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:296028

O. Koprivnjak, V. Majetić, K. Brkić Bubola i U. Kosić, "Variability of Phenolic and Volatile Compounds in Virgin Olive Oil from Leccino and Istarska Bjelica Cultivars in Relation to Their Fruit Mixtures", Food Technology and Biotechnology, vol. 50, br. 2, str. 216-221, Lipanj 2012. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:296028. [Citirano: 01.12.2021.]

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