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Kratko priopćenje

Nuno Ratola ; LEPÆ – Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, P-4200-465 Porto, Portugal
Joaquim Luís Faria ; Laboratório de Catálise e Materiais, Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, P-4200-465 Porto, Portugal
Arminda Alves ; LEPÆ – Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, P-4200-465 Porto, Portugal

Puni tekst: engleski, pdf (181 KB) str. 125-130 preuzimanja: 2.305* citiraj
APA 6th Edition
Ratola, N., Luís Faria, J. i Alves, A. (2004). Analysis and Quantification of trans-Resveratrol in Wines from Alentejo Region (Portugal). Food Technology and Biotechnology, 42 (2), 125-130. Preuzeto s https://hrcak.srce.hr/110814
MLA 8th Edition
Ratola, Nuno, et al. "Analysis and Quantification of trans-Resveratrol in Wines from Alentejo Region (Portugal)." Food Technology and Biotechnology, vol. 42, br. 2, 2004, str. 125-130. https://hrcak.srce.hr/110814. Citirano 27.11.2020.
Chicago 17th Edition
Ratola, Nuno, Joaquim Luís Faria i Arminda Alves. "Analysis and Quantification of trans-Resveratrol in Wines from Alentejo Region (Portugal)." Food Technology and Biotechnology 42, br. 2 (2004): 125-130. https://hrcak.srce.hr/110814
Harvard
Ratola, N., Luís Faria, J., i Alves, A. (2004). 'Analysis and Quantification of trans-Resveratrol in Wines from Alentejo Region (Portugal)', Food Technology and Biotechnology, 42(2), str. 125-130. Preuzeto s: https://hrcak.srce.hr/110814 (Datum pristupa: 27.11.2020.)
Vancouver
Ratola N, Luís Faria J, Alves A. Analysis and Quantification of trans-Resveratrol in Wines from Alentejo Region (Portugal). Food Technology and Biotechnology [Internet]. 2004 [pristupljeno 27.11.2020.];42(2):125-130. Dostupno na: https://hrcak.srce.hr/110814
IEEE
N. Ratola, J. Luís Faria i A. Alves, "Analysis and Quantification of trans-Resveratrol in Wines from Alentejo Region (Portugal)", Food Technology and Biotechnology, vol.42, br. 2, str. 125-130, 2004. [Online]. Dostupno na: https://hrcak.srce.hr/110814. [Citirano: 27.11.2020.]

Hrčak ID: 110814

URI
https://hrcak.srce.hr/110814

[engleski]

Posjeta: 2.502 *