Červinka, L. and Burg, P. and Soural, I. and Mašán, V. and Čížková, A. and Souček, J. and Višacki, V. and Ponjičan, O. and Sedlar, A. (2021) Effects of different vinification technologies and yeasts on qualitative parameters and terpene compounds of Sauvignon Blanc wines. Acta Alimentaria, 50 (4). pp. 484-493. ISSN 0139-3006
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Official URL: http://doi.org/10.1556/066.2021.00045
| Item Type: | Article |
|---|---|
| Subjects: | Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia |
| Depositing User: | László Sallai-Tóth |
| Date Deposited: | 11 May 2022 10:25 |
| Last Modified: | 16 Nov 2022 00:15 |
| URI: | http://real.mtak.hu/id/eprint/142656 |
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