المؤلفون: Kantoci, Helena

المساهمون: Mrvčić, Jasna

مصطلحات موضوعية: starter kultura, kiselo tijesto, bakterije mliječne kiseline, fermentacija, antifungalna aktivnost, starter culture, sourdough, lactic acid bacteria, fermentation, antifungal activity, BIOTEHNIČKE ZNANOSTI. Biotehnologija, BIOTECHNICAL SCIENCES. Biotechnology

وصف الملف: application/pdf

Relation: https://zir.nsk.hr/islandora/object/pbf:4749; https://urn.nsk.hr/urn:nbn:hr:159:292275; https://repozitorij.unizg.hr/islandora/object/pbf:4749; https://repozitorij.unizg.hr/islandora/object/pbf:4749/datastream/PDF

الاتاحة: https://zir.nsk.hr/islandora/object/pbf:4749
https://urn.nsk.hr/urn:nbn:hr:159:292275
https://repozitorij.unizg.hr/islandora/object/pbf:4749
https://repozitorij.unizg.hr/islandora/object/pbf:4749/datastream/PDF

المؤلفون: Kantoci, Helena

المساهمون: Mrvčić, Jasna

مصطلحات موضوعية: carob, kromatske karakteristike, antioksidativna aktivnost, polifenoli, rogač, BIOTEHNIČKE ZNANOSTI. Biotehnologija, antioxidant activity, maceration, maceracija, polyphenols, BIOTECHNICAL SCIENCES. Biotechnology, chromatic characteristics

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3630::3a7c117fd7665c8d435249edd7f118e7
https://repozitorij.pbf.unizg.hr/islandora/object/pbf:3638

المؤلفون: Kantoci, Helena

المساهمون: Mrvčić, Jasna

مصطلحات موضوعية: antioksidativna aktivnost, kromatske karakteristike, maceracija, polifenoli, rogač, antioxidant activity, carob, chromatic characteristics, maceration, polyphenols, BIOTEHNIČKE ZNANOSTI. Biotehnologija, BIOTECHNICAL SCIENCES. Biotechnology

وصف الملف: application/pdf

Relation: https://zir.nsk.hr/islandora/object/pbf:3638; https://urn.nsk.hr/urn:nbn:hr:159:196224; https://repozitorij.unizg.hr/islandora/object/pbf:3638; https://repozitorij.unizg.hr/islandora/object/pbf:3638/datastream/PDF

الاتاحة: https://zir.nsk.hr/islandora/object/pbf:3638
https://urn.nsk.hr/urn:nbn:hr:159:196224
https://repozitorij.unizg.hr/islandora/object/pbf:3638
https://repozitorij.unizg.hr/islandora/object/pbf:3638/datastream/PDF

المؤلفون: Hanousek Čiča, Karla, Kantoci, Helena, Filipan, Katarina, Mrvčić, Jasna, Stanzer, Damir, Srečec, Siniša

المساهمون: Kovačević Ganić, Karin, Dragović-Uzelac, Verica, Balbino, Sandra

مصطلحات موضوعية: carob pods, maceration, total polyphenol content, antioxidant activity, chromatic parameters

URL الوصول: https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::4da73d3734e580e59fefb408e8be33f9
https://www.bib.irb.hr/960113