The profile of organic acids and polyphenols in apple wines fermented with different yeast strains
Crossref DOI link: https://doi.org/10.1007/s13197-018-3514-2
Published Online: 2018-12-04
Published Print: 2019-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Maslov Bandić, Luna
Žulj, Marin Mihaljević
Fruk, Goran
Babojelić, Martina Skendrović
Jemrić, Tomislav
Jeromel, Ana
Text and Data Mining valid from 2018-12-04
Article History
Revised: 6 November 2018
Accepted: 9 November 2018
First Online: 4 December 2018