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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, Lelova, Zorica, žigon, Uroš, Bolta, Špela Velikonja, Teissedre, Pierre‐Louis, Vanzo, AndrejaJournal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.10189
Date:
December, 2019
File:
PDF, 1.50 MB
2019