master's thesis
Influence of heating olive oil on the polyphenolic content

Iva Marinac Anđić (2016)
University of Zagreb
Faculty of Pharmacy and Biochemistry
Department of pharmaceutical analysis
Cite this document...

Marinac Anđić, I. (2016). Utjecaj zagrijavanja maslinovog ulja na sadržaj polifenolnih tvari (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:163:180482

Marinac Anđić, Iva. "Utjecaj zagrijavanja maslinovog ulja na sadržaj polifenolnih tvari." Master's thesis, University of Zagreb, Faculty of Pharmacy and Biochemistry, 2016. https://urn.nsk.hr/urn:nbn:hr:163:180482

Marinac Anđić, Iva. "Utjecaj zagrijavanja maslinovog ulja na sadržaj polifenolnih tvari." Master's thesis, University of Zagreb, Faculty of Pharmacy and Biochemistry, 2016. https://urn.nsk.hr/urn:nbn:hr:163:180482

Marinac Anđić, I. (2016). 'Utjecaj zagrijavanja maslinovog ulja na sadržaj polifenolnih tvari', Master's thesis, University of Zagreb, Faculty of Pharmacy and Biochemistry, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:163:180482

Marinac Anđić I. Utjecaj zagrijavanja maslinovog ulja na sadržaj polifenolnih tvari [Master's thesis]. Zagreb: University of Zagreb, Faculty of Pharmacy and Biochemistry; 2016 [cited 2019 August 18] Available at: https://urn.nsk.hr/urn:nbn:hr:163:180482

I. Marinac Anđić, "Utjecaj zagrijavanja maslinovog ulja na sadržaj polifenolnih tvari", Master's thesis, University of Zagreb, Faculty of Pharmacy and Biochemistry, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:163:180482