Pedisić, S., Dragović Uzelac, V., Levaj, B. & Škevin, D.. Effect of maturity and geographical region on anthocyanin content of sour cherries (Prunus cerasus var. marasca). Food Technology and Biotechnology, 48. (1), 86-93. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:027647
Pedisić, Sandra, et al. "Effect of maturity and geographical region on anthocyanin content of sour cherries (Prunus cerasus var. marasca)." Food Technology and Biotechnology, vol. 48, no. 1, pp. 86-93. https://urn.nsk.hr/urn:nbn:hr:159:027647
Pedisić, Sandra, Verica Dragović Uzelac, Branka Levaj and Dubravka Škevin. "Effect of maturity and geographical region on anthocyanin content of sour cherries (Prunus cerasus var. marasca)." Food Technology and Biotechnology 48, no. 1 86-93. https://urn.nsk.hr/urn:nbn:hr:159:027647
Pedisić, S., et al. 'Effect of maturity and geographical region on anthocyanin content of sour cherries (Prunus cerasus var. marasca)', Food Technology and Biotechnology, 48(1), pp. 86-93. Available at: https://urn.nsk.hr/urn:nbn:hr:159:027647 (Accessed 16 July 2024)
Pedisić S, Dragović Uzelac V, Levaj B, Škevin D. Effect of maturity and geographical region on anthocyanin content of sour cherries (Prunus cerasus var. marasca). Food Technology and Biotechnology [Internet]. [cited 2024 July 16];48(1):86-93. Available at: https://urn.nsk.hr/urn:nbn:hr:159:027647
S. Pedisić, V. Dragović Uzelac, B. Levaj and D. Škevin, "Effect of maturity and geographical region on anthocyanin content of sour cherries (Prunus cerasus var. marasca)", Food Technology and Biotechnology, vol. 48, no. 1, pp. 86-93. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:159:027647. [Accessed: 16 July 2024]