Work

Effect of the Winemaking Practices and Aging on Phenolic Content of Smederevka and Chardonnay Wines

Year: 2011

Type: article

Source: Food and Bioprocess Technology

DOI: 10.1007/s11947-011-0566-y

Authors: Violeta Ivanova, Borimir Vojnoski, Marina Stefova

Institutions: Goce Delcev University, Ss. Cyril and Methodius University in Skopje

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W1986402575

FWCI: 4.017

Cites: 31

Cited by: 34

Related to: 10