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Phenolic and Aroma Composition of White Wines Produced by Prolonged Maceration and Maturation in Wooden Barrels
To investigate the phenolic and aroma composition of Malvazija istarska (Vitis vinifera L.) white wines produced by an unconventional technology comprising prolonged maceration followed by maturation in wooden barrels, representative samples were subjected to analysis by UV/Vis spectrometry, high-pe...
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| Wydane w: | Food Technol Biotechnol |
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| Główni autorzy: | , , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
University of Zagreb Faculty of Food Technology and Biotechnology
2015
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5079165/ https://ncbi.nlm.nih.gov/pubmed/27904375 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.53.04.15.4144 |
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