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Effects of spontaneous and inoculated fermentation on the total phenolic content and antioxidant activity of Cabernet Sauvignon wines and fermented pomace
| Title: | Effects of spontaneous and inoculated fermentation on the total phenolic content and antioxidant activity of Cabernet Sauvignon wines and fermented pomace Efekti spontane i inokulisane fermentacije na sadržaj ukupnih fenolnih jedinjenja i antioksidativnu aktivnost vina Cabernet Sauvignon i prevrele komine |
Authors: | Živković, Nikolina M.   ; Čakar, Uroš ; Petrović, Aleksandar V. |
Issue Date: | 2024 | Publication: | Food and Feed Research | ISSN: | 2217-5369 Food and Feed Research Search Idenfier |
Publisher: | Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad | Type: | Article | Collation: | vol. 51 br. 1 str. 119-129 | DOI: | 10.5937/ffr0-50339 | Scopus-ID: | 2-s2.0-85199900207 | URI: | https://enauka.gov.rs/handle/123456789/929416 https://farfar.pharmacy.bg.ac.rs/handle/123456789/5723 https://plus.cobiss.net/cobiss/sr/sr/bib/182832649#izum.si https://aspace.agrif.bg.ac.rs/handle/123456789/7167 |
Project: | Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200116 (Univerzitet u Beogradu, Poljoprivredni fakultet) | M-category: | 24M24 |
