Scientific paper - Original scientific paper
Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time
Croatian journal of food science and technology, 10 (2018), 2; 190-196. https://doi.org/10.17508/CJFST.2018.10.2.07


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Leko, I., Ačkar, Đ., Jozinović, A., Babić, J., Miličević, B. & Šubarić, D. (2018). Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time. Croatian journal of food science and technology, 10. (2), 190-196. doi: 10.17508/CJFST.2018.10.2.07

Leko, Ivana, et al. "Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time." Croatian journal of food science and technology, vol. 10, no. 2, 2018, pp. 190-196. https://doi.org/10.17508/CJFST.2018.10.2.07

Leko, Ivana, Đurđica Ačkar, Antun Jozinović, Jurislav Babić, Borislav Miličević and Drago Šubarić. "Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time." Croatian journal of food science and technology 10, no. 2 (2018): 190-196. https://doi.org/10.17508/CJFST.2018.10.2.07

Leko, I., et al. (2018) 'Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time', Croatian journal of food science and technology, 10(2), pp. 190-196. doi: 10.17508/CJFST.2018.10.2.07

Leko I, Ačkar Đ, Jozinović A, Babić J, Miličević B, Šubarić D. Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time. Croatian journal of food science and technology [Internet]. 2018 November 30 [cited 2025 April 03];10(2):190-196. doi: 10.17508/CJFST.2018.10.2.07

I. Leko, Đ. Ačkar, A. Jozinović, J. Babić, B. Miličević and D. Šubarić, "Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time", Croatian journal of food science and technology, vol. 10, no. 2, pp. 190-196, November 2018. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:667538. [Accessed: 03 April 2025]

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