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The effect of inactivated yeast-based products on the process of wine aging, phenolic compounds and sensory characteristics of red wine Prokupac
| Naziv: | The effect of inactivated yeast-based products on the process of wine aging, phenolic compounds and sensory characteristics of red wine Prokupac | Autori: | Malicanin, Marko   ; Rac, Vladislav ; Rakić, Vesna |
Godina: | 2017 | Publikacija: | 40th World Congress of Vine and Wine | ISSN: | 2117-4458  Pretraži identifikator |
Izdavač: | E D P Sciences, Cedex A | Tip rezultata: | Konferencijski rad | Kolacija: | vol. 9 str. 02004-02004 | DOI: | 10.1051/bioconf/20170902004 | WoS-ID: | 000434343800034 | URI: | https://aspace.agrif.bg.ac.rs/handle/123456789/4425 http://aspace.agrif.bg.ac.rs/handle/123456789/4425 https://enauka.gov.rs/handle/123456789/333577 |
M-kategorija: | Mp kategorija će biti prikazana naknadno. |
