Evaluation of Quercetin Content, Colour and Selected Physico-Chemical Quality Parameters of Croatian Blackberry Wines
Blackberry wine, the most widespread Croatian fruit wine, is produced by yeast fermentation of raw blackberry juice or must. Even though the production and intake of blackberry wine in Croatia has been increasing for years, the available data on the overall quality and blackberry wine composition is...
Kaydedildi:
| Asıl Yazarlar: | , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
InLife Institute of Animal Reproduction and Food Research, Polish Academy of Sciences
2017-03-01
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| Seri Bilgileri: | Polish Journal of Food and Nutrition Sciences |
| Konular: | |
| Online Erişim: | http://www.degruyter.com/view/j/pjfns.2017.67.issue-1/pjfns-2016-0010/pjfns-2016-0010.xml?format=INT |
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