Effect of different levels of skin disruption and contact with oxygen during grape processing on phenols,volatile aromas,and sensory characteristics of white wine |
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Authors: | Igor Lukić Ivana Horvat Sanja Radeka Kristijan Damijanić Mario Staver |
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Affiliation: | 1. Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Poreč, Croatia;2. Polytechnic of Rijeka, Department of Agriculture, Poreč, Croatia |
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