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Title:Late-season Shiraz berry dehydration that alters composition and sensory traits of wine
Authors:ID Šuklje, Katja, Charles Sturt university (Author)
ID Chou, Hsiao-Chi, Charles Sturt university (Author)
ID Antalick, Guillaume, Charles Sturt university (Author)
ID Schmidtke, Leigh M., Charles Sturt university (Author)
ID Blackman, John W., Charles Sturt university (Author)
Files: This document has no files that are freely available to the public. This document may have a physical copy in the library of the organization, check the status via COBISS. Link is opened in a new window
Work type:Not categorized
Typology:1.01 - Original Scientific Article
Organization:UNG - University of Nova Gorica
Keywords:vino, arome, dehidracija grozdja, vinska trta
Year of publishing:2018
Number of pages:8
PID:20.500.12556/RUNG-4006-b554fb06-2828-ea95-164f-68396844500a New window
COBISS.SI-ID:5177851 New window
DOI:10.1021/acs.jafc.8b01646 New window
Publication date in RUNG:17.07.2018
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Record is a part of a journal

Title:journal of agricultural and food chemistry
Shortened title:JAFC
Year of publishing:2018


License:CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
Description:The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
Licensing start date:17.07.2018