Vpliv različnih načinov priprave infuzij črnega čaja na antioksidativno učinkovitost in skupne fenolne spojine : diplomsko delo; The impact of different preparation methods of black tea infusions on the antioxidant activity and total phenolic compounds : B. Sc. thesis

BF, Dept. of Food Science and Technology, Lj. (BFZIV)

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Vpliv različnih načinov priprave infuzij črnega čaja na antioksidativno učinkovitost in skupne fenolne spojine : diplomsko delo = The impact of different preparation methods of black tea infusions on the antioxidant activity and total phenolic compounds : B. Sc. thesis

Kvarantan, Naska

Type of material - undergraduate thesis ; adult, serious

Publication and manufacture - Ljubljana : [N. Kvarantan], 2019

Language - slovenian

COBISS.SI-ID - 5046648

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Other authors
Pogačnik, Lea | Košmerl, Tatjana

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BF, Dept. of Food Science and Technology, Lj.	available - outside loan, loan period: 1 months

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Knjižnica Du1 ŽP 475 a IN: 0023525	available - outside loan, loan period: 1 months
Knjižnica Du1 ŽP 475 IN: 0023524	available - outside loan, loan period: 1 months

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Year	Impact factor		Edition		Category		Classification
Year	JCR	SNIP	JCR	SNIP	JCR	SNIP	JCR	SNIP

Links to authors' personal bibliographies	Links to information on researchers in the SICRIS system
Kvarantan, Naska
Pogačnik, Lea	15650
Košmerl, Tatjana	10688

Source: Personal bibliographies and: SICRIS

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