The influence of yeast type and storage temperature on content of phenolic compounds, antioxidant activity, colour and sensory attributes of chokeberry wine
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The influence of yeast type and storage temperature on content of phenolic compounds, antioxidant activity, colour and sensory attributes of chokeberry wine
description
im Mai 2017 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в травні 2017
@uk
name
The influence of yeast type an ...... attributes of chokeberry wine
@en
The influence of yeast type an ...... attributes of chokeberry wine
@nl
type
label
The influence of yeast type an ...... attributes of chokeberry wine
@en
The influence of yeast type an ...... attributes of chokeberry wine
@nl
prefLabel
The influence of yeast type an ...... attributes of chokeberry wine
@en
The influence of yeast type an ...... attributes of chokeberry wine
@nl
P2093
P2860
P1476
The influence of yeast type an ...... attributes of chokeberry wine
@en
P2093
Aneta Wojdyło
Jan Oszmiański
Joanna Chmielewska
Sabina Lachowicz
P2860
P2888
P304
P356
10.1007/S00217-017-2922-2
P577
2017-05-30T00:00:00Z