Add to ORKGnone5simixedIvanova-Petropulosa, V.; Durakova, S.; Ricci, A.; Parpinello, G.P.; Versari, AIvanova-Petropulosa, V.; Durakova, S.; Ricci, A.; Parpinello, G.P.; Versari,
The effect of four different maceration times (5, 10, 15 and 20 days) on anthocyanins, phenolic acid...
Effects of winemaking techniques on the polyphenolic composition of specific Croatian wines made fro...
Farklı oranlarda karıştırılan Öküzgözü ve Boğazkere üzümlerinden kırmızı şarap üretimi sırasında, uy...
Bioactive phenolic compounds of red wines from Stanušina, a grape variety indigenous of the Republic...
Maceracija se sve češće rabi u vinifikaciji bijelih vina u svrhu dobivanja vina kompleksnije i bogat...
Effects of maceration duration on the phenolic composition and antioxidant capacity in red grapevine...
The effect of four different maceration times (5, 10, 15 and 20 days) on anthocyanins, phenolic acid...
Bu çalışmada kırmızı şarap üretiminde cibre fermantasyonu süresinin fenol bileşikleri üzerine etkisi...
The influence of the time of maceration on phenolic composition of wine (white, rosé and red wine) p...
Rosé wines consumption has reached the highest level in present years and it is still an ongoing tre...
The subject of the research refers to experimental wines obtained from local selection grape variety...
The work deals with the effect of maceration on the content representation of selected phenolic comp...
Passerina del Frusinate is an autochthonous wine grape variety, which grows in the Lazio region that...
Phenolic composition of red wines from Stanušina, a grape variety indigenous of the Republic of Mace...
Vino predstavlja bogati izvor polifenolnih spojeva koji imaju visoki antioksidacijski kapacitet i po...
The effect of four different maceration times (5, 10, 15 and 20 days) on anthocyanins, phenolic acid...
Effects of winemaking techniques on the polyphenolic composition of specific Croatian wines made fro...
Farklı oranlarda karıştırılan Öküzgözü ve Boğazkere üzümlerinden kırmızı şarap üretimi sırasında, uy...
Bioactive phenolic compounds of red wines from Stanušina, a grape variety indigenous of the Republic...
Maceracija se sve češće rabi u vinifikaciji bijelih vina u svrhu dobivanja vina kompleksnije i bogat...
Effects of maceration duration on the phenolic composition and antioxidant capacity in red grapevine...
The effect of four different maceration times (5, 10, 15 and 20 days) on anthocyanins, phenolic acid...
Bu çalışmada kırmızı şarap üretiminde cibre fermantasyonu süresinin fenol bileşikleri üzerine etkisi...
The influence of the time of maceration on phenolic composition of wine (white, rosé and red wine) p...
Rosé wines consumption has reached the highest level in present years and it is still an ongoing tre...
The subject of the research refers to experimental wines obtained from local selection grape variety...
The work deals with the effect of maceration on the content representation of selected phenolic comp...
Passerina del Frusinate is an autochthonous wine grape variety, which grows in the Lazio region that...
Phenolic composition of red wines from Stanušina, a grape variety indigenous of the Republic of Mace...
Vino predstavlja bogati izvor polifenolnih spojeva koji imaju visoki antioksidacijski kapacitet i po...
The effect of four different maceration times (5, 10, 15 and 20 days) on anthocyanins, phenolic acid...
Effects of winemaking techniques on the polyphenolic composition of specific Croatian wines made fro...
Farklı oranlarda karıştırılan Öküzgözü ve Boğazkere üzümlerinden kırmızı şarap üretimi sırasında, uy...