Petrović, Aleksandar, Institute of Food Technology and Biochemistry, University of Belgrade - Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, Serbia, Serbia
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Journal of the Serbian Chemical Society Vol. 88 No. 1 (2023) - Biochemistry & Biotechnology
The influence of different enzymatic preparations and skin contact time on aromatic profile of wines produced from autochthonous grape varieties Krstač and Žižak
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