Effect of maceration duration on physicochemical characteristics, organic acid, phenolic compounds and antioxidant activity of red wine from Vitis vinifera L. Karaoglan
Crossref DOI link: https://doi.org/10.1007/s13197-016-2335-4
Published Online: 2016-09-17
Published Print: 2016-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kocabey, N.
Yilmaztekin, M.
Hayaloglu, A. A.
Funding for this research was provided by:
TUBITAK (110 O 774)
License valid from 2016-09-01