EFFECT OF MELATONIN TREATMENT DURING VINIFICATION ON TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF MOLDOVA WINE
8th WORKSHOP: FOOD AND DRUG SAFETY AND QUALITY, (pp.190–193) АУТОР / AUTHOR(S): N. Đorđević , N. Todorović Vukotić , B. Nastasijević , I. Perić , M. B. Živković , S. Pejić , S. B. Pajović Download Full Pdf DOI: 10.46793 САЖЕТАК / ABSTRACT:…