Comparison of different maceration and non-maceration treatments for enhancement of phenolic composition, colour intensity, and taste attributes of Malvazija istarska (Vitis vinifera L.) white wines-Reference-Cited by-同舟云学术

Comparison of different maceration and non-maceration treatments for enhancement of phenolic composition, colour intensity, and taste attributes of Malvazija istarska (Vitis vinifera L.) white wines

Published:2022-06 Issue: Volume:109 Page:104472
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Bestulić Ena,Rossi Sara,Plavša Tomislav,Horvat Ivana^ORCID,Lukić Igor^ORCID,Bubola Marijan^ORCID,Ilak Peršurić Anita Silvana,Jeromel Ana,Radeka Sanja

Funder

Croatian Science Foundation

Publisher

Elsevier BV

Subject

Food Science

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