Effect of different clarification methods on volatile aroma compound composition of virgin olive oil
| Permalink: | http://skupnikatalog.nsk.hr/Record/nsk.NSK01001130783/Similar |
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| Matična publikacija: |
Food technology and biotechnology 57 (2019), 4 ; str. 503-512 |
| Glavni autori: | Brkić Bubola, Karolina (Author), Lukić, Marina, Lukić, Igor, kemičar, Koprivnjak, Olivera |
| Vrsta građe: | Članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
Elektronička verzija članka |
APA stil citiranja
Brkić Bubola, K. (2019). Effect of different clarification methods on volatile aroma compound composition of virgin olive oil: Effect of different clarification methods on volatile aroma compound composition of virgin olive oil. Food technology and biotechnology, p. 7.
Chicago stil citiranjaBrkić Bubola, Karolina. "Effect of different clarification methods on volatile aroma compound composition of virgin olive oil: Effect of different clarification methods on volatile aroma compound composition of virgin olive oil." 2019: 7.
MLA stil citiranjaBrkić Bubola, Karolina. "Effect of different clarification methods on volatile aroma compound composition of virgin olive oil: Effect of different clarification methods on volatile aroma compound composition of virgin olive oil." 2019: 7.