Search the repository

A+ | A- | | SLO | ENG

Query:	search in TitleAuthorAbstractKeywordsFulltextYear of publishing
ANDORAND NOT	search in TitleAuthorAbstractKeywordsFulltextYear of publishing
ANDORAND NOT	search in TitleAuthorAbstractKeywordsFulltextYear of publishing
ANDORAND NOT	search in TitleAuthorAbstractKeywordsFulltextYear of publishing
Work type:	All work types Habilitation (m4) Specialist thesis (m3) High school thesis (m6) Bachelor work * (dip) Master disertations * (mag) Doctorate disertations * (dok) Research Data or Corpuses (data) * old and bolonia study programme
Language:	All languagesSlovenianEnglishGermanCroatianSerbianBosnianBulgarianCzechFinnishFrenchGerman (Austria)HungarianItalianJapaneseLithuanianNorwegianPolishRussianSerbian (cyrillic)SlovakSpanishSwedishTurkishUndeterminedUnknown
Search in:	RUNG    AU - School of Arts    FAN - Faculty of Applied Sciences    FH - Faculty of Humanities    FN - School of Science    FPŠ - Graduate School    FVV - School for Viticulture and Enology    FZO - Faculty of Environmental Sciences    PTF - Faculty of Engineering and Management    UNG - University of Nova Gorica    VŠU - School of Arts    VŠVV - College of Viticulture and EnologyCOBISS    Univerza v Novi Gorici
Options:	Show only hits with full text
	Reset

1 - 1 / 1 1

1. Synthesis of pyranoanthocyanins from Pinot Noir grape skin extract using fermentation with high pyranoanthocyanin producing yeasts and model wine storage as potential approaches in the production of stable natural food colorants Dorota Korte, Irena Vovk, Alen Albreht, Lorena Butinar, Karin Kovačević Ganić, Natka Ćurko, Jelena Topić, Branka Mozetič Vodopivec, 2020, original scientific article Found in: ključnih besedah Keywords: Pyranoanthocyanins, Anthocyanins, Food colorants, Yeasts, Fermentation Published: 03.04.2020; Views: 2463; Downloads: 0 Fulltext (1,03 MB)

Search done in 0 sec.

Back to top