Bene, Zsuzsanna (2022) Fermentations products, degradation parameters, (poly)phenols and potassium content in Tokaji Aszú winemaking. In: Fifth Wine Active Compounds, 2022.06.29-2022.07.01, Dijon.
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BZS_extended-abstract-IVES-WAC2022_Tokaji-aszu-wine-making_220616.pdf Download (1MB) | Preview |
| Item Type: | Conference or Workshop Item (Paper) |
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| Uncontrolled Keywords: | aszú; botrytization; noble rot; Tokaj |
| Subjects: | S Agriculture / mezőgazdaság > SB Plant culture / növénytermesztés |
| SWORD Depositor: | MTMT SWORD |
| Depositing User: | MTMT SWORD |
| Date Deposited: | 11 Jul 2022 11:08 |
| Last Modified: | 11 Jul 2022 11:08 |
| URI: | http://real.mtak.hu/id/eprint/144635 |
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