APA

Laličić-Petronijević J., Komes D., Gorjanović S., Belščak-Cvitanović A., Pezo L., Pastor F., Ostojić S., Popov-Raljić J. & Sužnjević D. (2016). Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage. : Food technology and biotechnology.

Chicago

Laličić-Petronijević Jovanka, Komes Draženka, Gorjanović Stanislava, Belščak-Cvitanović Ana, Pezo Lato, Pastor Ferenc, Ostojić Sanja, Popov-Raljić Jovanka and Sužnjević Desanka. 2016. Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage. : Food technology and biotechnology.

Harvard

Laličić-Petronijević J., Komes D., Gorjanović S., Belščak-Cvitanović A., Pezo L., Pastor F., Ostojić S., Popov-Raljić J. and Sužnjević D. (2016). Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage. : Food technology and biotechnology.

MLA

Laličić-Petronijević Jovanka, Komes Draženka, Gorjanović Stanislava, Belščak-Cvitanović Ana, Pezo Lato, Pastor Ferenc, Ostojić Sanja, Popov-Raljić Jovanka and Sužnjević Desanka. Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage. : Food technology and biotechnology. 2016.