20.500.12556/RUNG-4994-354696b5-d025-04b6-5da9-62fa72760127
The impact of Saccharomyces and non-Saccharomyces yeasts on wine colour: a laboratory study of vinylphenolic pyranoanthocyanin formation and anthocyanin cell wall adsorption
Non-Saccharomyces yeast
Hydroxycinnamate decarboxylase activity
Sequential fermentation
Vinylphenolic pyranoanthocyanins
Anthocyanin adsorption
true
true
false
Angleški jezik
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Delo ni kategorizirano
2020-01-22 23:09:05
2020-01-23 02:59:37
2023-06-09 03:35:56
0000-00-00 00:00:00
2020
0
0
9
2020
2020
0000-00-00
PostprintKoncna
NiDoloceno
NiDoloceno
0000-00-00
0000-00-00
0000-00-00
5559803
https://doi.org/10.1016/j.lwt.2020.109072
URN:SI:UNG:REP:QTUPL45X
Univerza v Novi Gorici
0
1
0