Objava rada

Objava rada

Naslov: Effect of freezing and different thawing methods on the content of polyphenolic compounds of red grape skins

Autori: Tomaz, I., Šeparović, M., Štambuk, P., Preiner, D., Maletić, E., Karoglan Kontić, J.

Časopis: Journal of Food Processing and Preservation, 42(3):13550.

2018-09-07T09:57:40+00:00rujan 1st, 2018|