CHANGES IN SOME PHENOLIC COMPOUNDS AFTER THERMOVINIFICATION IN CABERNET SAUVIGNON WINE
8th WORKSHOP: FOOD AND DRUG SAFETY AND QUALITY, (pp. 17–20) АУТОР / AUTHOR(S): N. Živković , U. Čakar , A. Petrović Download Full Pdf DOI: 10.46793 САЖЕТАК / ABSTRACT: To determine the effects of higher temperature on the extraction…