The effect of high power ultrasound on phenolic composition, chromatic characteristics, and aroma compounds of red wines
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001078587/Similar |
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| Matična publikacija: |
Croatian journal of food science and technology 9 (2017), 2 ; str. 136-144 |
| Glavni autori: | Ćurko, Natka (Author), Kelšin, Karla, Režek Jambrak, Anet, Tomašević, Marina, enologinja, Gracin, Leo, Poturica, Vlatka, Ružman, Edi, Kovačević Ganić, Karin |
| Vrsta građe: | Članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
Elektronička verzija članka |
APA stil citiranja
Ćurko, N. (2017). The effect of high power ultrasound on phenolic composition, chromatic characteristics, and aroma compounds of red wines: The effect of high power ultrasound on phenolic composition, chromatic characteristics, and aroma compounds of red wines. Croatian journal of food science and technology.
Chicago stil citiranjaĆurko, Natka. "The effect of high power ultrasound on phenolic composition, chromatic characteristics, and aroma compounds of red wines: The effect of high power ultrasound on phenolic composition, chromatic characteristics, and aroma compounds of red wines." 2017.
MLA stil citiranjaĆurko, Natka. "The effect of high power ultrasound on phenolic composition, chromatic characteristics, and aroma compounds of red wines: The effect of high power ultrasound on phenolic composition, chromatic characteristics, and aroma compounds of red wines." 2017.