prikaz prve stranice dokumenta Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality
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Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality
Food Chemistry, 232 (2017); 610-620. https://doi.org/10.1016/j.foodchem.2017.04.047


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Lukić, I., Žanetić, M., Jukić Špika, M., Lukić, M., Koprivnjak, O. i Brkić Bubola, K. (2017). Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality. Food Chemistry, 232., 610-620. doi: 10.1016/j.foodchem.2017.04.047

Lukić, Igor, et al. "Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality." Food Chemistry, vol. 232, 2017, str. 610-620. https://doi.org/10.1016/j.foodchem.2017.04.047

Lukić, Igor, Mirella Žanetić, Maja Jukić Špika, Marina Lukić, Olivera Koprivnjak i Karolina Brkić Bubola. "Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality." Food Chemistry 232 (2017): 610-620. https://doi.org/10.1016/j.foodchem.2017.04.047

Lukić, I., et al. (2017) 'Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality', Food Chemistry, 232, str. 610-620. doi: 10.1016/j.foodchem.2017.04.047

Lukić I, Žanetić M, Jukić Špika M, Lukić M, Koprivnjak O, Brkić Bubola K. Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality. Food Chemistry [Internet]. 2017. [pristupljeno 16.04.2024.];232:610-620. doi: 10.1016/j.foodchem.2017.04.047

I. Lukić, M. Žanetić, M. Jukić Špika, M. Lukić, O. Koprivnjak i K. Brkić Bubola, "Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality", Food Chemistry, vol. 232, str. 610-620, 2017. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:755817. [Citirano: 16.04.2024.]

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