VSE knjižnice (vzajemna bibliografsko-kataložna baza podatkov COBIB.SI)
  • Evolution of free and bound volatile aroma compounds and phenols during fermentation of Muscat blanc grape juice with and without skins
    Lukič, Igor ; Lotti, Cesare ; Vrhovšek, Urška
    Vir: Food chemistry. - ISSN 0308-8146 (Vol. 232, 2017, str. 25-35)
    Vrsta gradiva - članek, sestavni del
    Leto - 2017
    Jezik - angleški
    COBISS.SI-ID - 4996728
    DOI

vir: Food chemistry. - ISSN 0308-8146 (Vol. 232, 2017, str. 25-35)
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