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How wine blending influences their biological activity: A case study of Cabernet Sauvignon and Merlot coupages
| Title: | How wine blending influences their biological activity: A case study of Cabernet Sauvignon and Merlot coupages | Authors: | Majkic, Tatjana   ; Milovanovic, Ljiljana ; Torovic, Ljilja ; Beara, Ivana |
Issue Date: | 2025 | Publication: | FOOD CHEMISTRY | ISSN: | 0308-8146 Food Chemistry Search Idenfier |
Type: | Article | Collation: | vol. 468 str. 142431 | DOI: | 10.1016/j.foodchem.2024.142431 | WoS-ID: | 001390551600001 | Scopus-ID: | 2-s2.0-85211999810 | PMID: | 39689492 | URI: | https://enauka.gov.rs/handle/123456789/962332 https://www.cris.uns.ac.rs/record.jsf?recordId=139812&source=eNauka&language=en |
Project: | Ministry of Science, Technological Development and Innovation of the Republic of Serbia [451-03-66/2024-03/200125, 451-03-65/2024-03/200125] | Metadata source: | (Preuzeto iz Nasi u WoS) | M-category: | 21a+M21a+ |
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