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Optimization of Ultrasonic-Assisted Extraction (UAE) of Major Polyphenols from Olive Leaves (Olea europaea L.) Using Response Surface Methodology (RSM)
Foods, 7 (2018), 9; 1-14. https://doi.org/10.3390/foods7090149

Giacometti, Jasminka; Žauhar, Gordana; Žuvić, Marta

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Giacometti, J., Žauhar, G. i Žuvić, M. (2018). Optimization of Ultrasonic-Assisted Extraction (UAE) of Major Polyphenols from Olive Leaves (Olea europaea L.) Using Response Surface Methodology (RSM). Foods, 7. (9), 1-14. doi: 10.3390/foods7090149

Giacometti, Jasminka, et al. "Optimization of Ultrasonic-Assisted Extraction (UAE) of Major Polyphenols from Olive Leaves (Olea europaea L.) Using Response Surface Methodology (RSM)." Foods, vol. 7, br. 9, 2018, str. 1-14. https://doi.org/10.3390/foods7090149

Giacometti, Jasminka, Gordana Žauhar i Marta Žuvić. "Optimization of Ultrasonic-Assisted Extraction (UAE) of Major Polyphenols from Olive Leaves (Olea europaea L.) Using Response Surface Methodology (RSM)." Foods 7, br. 9 (2018): 1-14. https://doi.org/10.3390/foods7090149

Giacometti, J., Žauhar, G. i Žuvić, M. (2018) 'Optimization of Ultrasonic-Assisted Extraction (UAE) of Major Polyphenols from Olive Leaves (Olea europaea L.) Using Response Surface Methodology (RSM)', Foods, 7(9), str. 1-14. doi: 10.3390/foods7090149

Giacometti J, Žauhar G, Žuvić M. Optimization of Ultrasonic-Assisted Extraction (UAE) of Major Polyphenols from Olive Leaves (Olea europaea L.) Using Response Surface Methodology (RSM). Foods [Internet]. 06.09.2018. [pristupljeno 29.07.2021.];7(9):1-14. doi: 10.3390/foods7090149

J. Giacometti, G. Žauhar i M. Žuvić, "Optimization of Ultrasonic-Assisted Extraction (UAE) of Major Polyphenols from Olive Leaves (Olea europaea L.) Using Response Surface Methodology (RSM)", Foods, vol. 7, br. 9, str. 1-14, Rujan 2018. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:193:989585. [Citirano: 29.07.2021.]

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