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Effect of extraction time on content, composition and sensory perception of proanthocyanidins in wine-like medium and during industrial fermentation of Cabernet SauvignonLisjak, Klemen ...Source: Journal of the science of food and agriculture. - ISSN 0022-5142 (Vol. 100, Iss. 5, 2020, str. 1887-1896)Type of material - article, component partPublish date - 2020Language - englishCOBISS.SI-ID - 5940840
Author
Lisjak, Klemen |
Lelova, Zorica |
Žigon, Uroš |
Velikonja Bolta, Špela |
Teissedre, Pierre-Louis |
Vanzo, Andreja
Topics
proanthocyanidins |
grape tannins |
extended maceration |
fermentation |
structural characteristics |
spectrophotometry |
fermented wines |
chemical terms |
sensorial terms |
proantocianidi |
gorzdje |
tanini v grozdju |
maceracija |
fermentacija |
spektroskopija |
kemijske komponente |
senzorične lastnosti |
senzorične lastnosti
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Database name | Field | Year |
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Links to authors' personal bibliographies | Links to information on researchers in the SICRIS system |
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Lisjak, Klemen | 25795 |
Lelova, Zorica | |
Žigon, Uroš | 36901 |
Velikonja Bolta, Špela | 14548 |
Teissedre, Pierre-Louis | |
Vanzo, Andreja | 21399 |
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