Article Versions Notes

Dujmić F, Kovačević Ganić K, Ćurić D, Karlović S, Bosiljkov T, Ježek D, Vidrih R, Hribar J, Zlatić E, Prusina T, et al. Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees. Foods. 2020; 9(4):472. https://doi.org/10.3390/foods9040472

Dujmić, Filip, Karin Kovačević Ganić, Duska Ćurić, Sven Karlović, Tomislav Bosiljkov, Damir Ježek, Rajko Vidrih, Janez Hribar, Emil Zlatić, Tihomir Prusina, and et al. 2020. "Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees" Foods 9, no. 4: 472. https://doi.org/10.3390/foods9040472

Dujmić, F., Kovačević Ganić, K., Ćurić, D., Karlović, S., Bosiljkov, T., Ježek, D., Vidrih, R., Hribar, J., Zlatić, E., Prusina, T., Khubber, S., Barba, F. J., & Brnčić, M. (2020). Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees. Foods, 9(4), 472. https://doi.org/10.3390/foods9040472