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1 Ergebnisse
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The influence of different enzymatic preparations and skin ..:
Madžgalj Valerija
;
Petrović Aleksandar
;
Čakar Uroš
...
http://www.doiserbia.nb.rs/img/doi/0352-5139/2023/0352-51392200056M.pdf. , 2023
Link:
https://doi.org/10.2298/JSC220311056M
RT Journal T1 <Title>The influence of different enzymatic preparations and skin contact time on aromatic profile of wines produced from autochthonous grape varieties Krstač and Žižak</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:cf6d9b08fc0e482f9507d5fea080a44a&Exemplar=1&LAN=DE A1 Madžgalj Valerija A1 Petrović Aleksandar A1 Čakar Uroš A1 Maraš Vesna A1 Sofrenić Ivana A1 Tešević Vele PB Serbian Chemical Society YR 2023 K1 aromatic compounds K1 autochthonous grapevine K1 gc/fid-ms analysis K1 must treatment K1 fruity aroma K1 sensory K1 Chemistry K1 QD1-999 JF http://www.doiserbia.nb.rs/img/doi/0352-5139/2023/0352-51392200056M.pdf LK http://dx.doi.org/https://doi.org/10.2298/JSC220311056M DO https://doi.org/10.2298/JSC220311056M SF ELIB - SuUB Bremen
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