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Complexity of the effects of pre-fermentation oxygenation, ..:
Lukić, Igor
;
Markeš, Marina
;
Butorac, Ana
...
Food Chemistry. 440 (2024) - p. 138266 , 2024
Link:
https://doi.org/10.1016/j.foodchem.2023.138266
RT Journal T1
Complexity of the effects of pre-fermentation oxygenation, skin contact and use of pectolytic enzymes in white winemaking as revealed by comprehensive proteomics and volatilomics analysis
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2023.138266&Exemplar=1&LAN=DE A1 Lukić, Igor A1 Markeš, Marina A1 Butorac, Ana A1 Delač Salopek, Doris A1 Horvat, Ivana A1 Jeromel, Ana A1 Mihaljević Žulj, Marin A1 Carlin, Silvia A1 Vrhovsek, Urska PB Elsevier BV YR 2024 SN 0308-8146 JF Food Chemistry VO 440 SP 138266 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2023.138266 DO https://doi.org/10.1016/j.foodchem.2023.138266 SF ELIB - SuUB Bremen
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