Effect of different levels of skin disruption and contact...

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Journal of Food Processing and Preservation 2019 / 04

Effect of different levels of skin disruption and contact with oxygen during grape processing on phenols, volatile aromas, and sensory characteristics of white wine

Lukić, Igor, Horvat, Ivana, Radeka, Sanja, Damijanić, Kristijan, Staver, Mario
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Language:
english
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.13969
Date:
April, 2019
File:
PDF, 574 KB
english, 2019
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