The influence of selected indigenous yeasts on Pinot Noir wine colour properties
2021
2021-07-07 13:25:45
1033
Pinot Noir, wine colour, yeasts, non-Saccharomyces, sensory
Jelena
Topić
70
Lorena
Butinar
70
Guillaume
Antalick
70
Melita
Sternad Lemut
70
Mitja
Martelanc
70
Alen
Albreht
70
Dorota
Korte
70
Branka
Mozetič Vodopivec
70
COBISS_ID
3
69601795
UDK
4
634.8+663.2
ISSN pri članku
9
0022-5142
DOI
15
10.1002/jsfa.11395
NUK URN
18
URN:SI:UNG:REP:3U8PFFLD
Published_paper.pdf
802155
Predstavitvena datoteka
2021-07-07 13:25:59
0
Izvorni URL
2021-07-07 13:25:45