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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 Sauvignon
    Lisjak, Klemen ...
    Vir: Journal of the science of food and agriculture. - ISSN 0022-5142 (Vol. 100, Iss. 5, 2020, str. 1887-1896)
    Vrsta gradiva - članek, sestavni del
    Leto - 2020
    Jezik - angleški
    COBISS.SI-ID - 5940840
    DOI

Vnos na polico