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Title:The impact of Saccharomyces and non-Saccharomyces yeasts on wine colour: a laboratory study of vinylphenolic pyranoanthocyanin formation and anthocyanin cell wall adsorption
Authors:ID Topić, Jelena, UNG (Author)
ID Butinar, Lorena, UNG (Author)
ID Albreht, Alen, KI (Author)
ID Vovk, Irena, KI (Author)
ID Korte, Dorota, UNG (Author)
ID Mozetič Vodopivec, Branka, UNG (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:Non-Sac­cha­romyces yeast, Hy­drox­ycin­na­mate de­car­boxy­lase ac­tiv­ity, Se­quen­tial fer­men­ta­tion, Vinylphe­no­lic pyra­noan­tho­cyanins, An­tho­cyanin ad­sorp­tion
Article version:Postprint, final article version, accepted into publication
Year of publishing:2020
Number of pages:9
PID:20.500.12556/RUNG-4994-354696b5-d025-04b6-5da9-62fa72760127 New window
COBISS.SI-ID:5559803 New window
DOI: New window
Publication date in RUNG:23.01.2020
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Title:LWT Food Science and Technology
Shortened title:LWT
Year of publishing:2020