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Part II. Influence of trans-resveratrol addition on the sen..:
Poklar Ulrih, Nataša
;
Opara, Rok
;
Korošec, Mojca
..
Food and Chemical Toxicology. 137 (2020) - p. 111124 , 2020
Link:
https://doi.org/10.1016/j.fct.2020.111124
RT Journal T1
Part II. Influence of trans-resveratrol addition on the sensory properties of 'Blaufränkisch' red wine
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.fct.2020.111124&Exemplar=1&LAN=DE A1 Poklar Ulrih, Nataša A1 Opara, Rok A1 Korošec, Mojca A1 Wondra, Mojmir A1 Abram, Veronika PB Elsevier BV YR 2020 SN 0278-6915 JF Food and Chemical Toxicology VO 137 SP 111124 LK http://dx.doi.org/https://doi.org/10.1016/j.fct.2020.111124 DO https://doi.org/10.1016/j.fct.2020.111124 SF ELIB - SuUB Bremen
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