CINECA IRIS Institutional Research Information System

Budic-Leto, I.; Lovric, T.; Gajdoš Kljusuric, J.; Pezo, I.; Vrhovsek, U. (2006). Anthocyanin composition of the red wine Babic affected by maceration treatment. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 222 (3-4): 397-402. doi: 10.1007/s00217-005-0067-1 handle: http://hdl.handle.net/10449/17900

Anthocyanin composition of the red wine Babic affected by maceration treatment

Budic-Leto, Irena;Vrhovsek, Urska
2006-01-01
2006
Budic-Leto, I.; Lovric, T.; Gajdoš Kljusuric, J.; Pezo, I.; Vrhovsek, U. (2006). Anthocyanin composition of the red wine Babic affected by maceration treatment. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 222 (3-4): 397-402. doi: 10.1007/s00217-005-0067-1 handle: http://hdl.handle.net/10449/17900
1.01 Articolo in rivista
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10449/17900
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 33
  • ???jsp.display-item.citation.isi??? 29
social impact