BIO Web of Conferences

The effect of inactivated yeast-based products on the process of wine aging, phenolic compounds and sensory characteristics of red wine Prokupac

Marko Malićanin, Vladislav Rac and Vesna Rakić

BIO Web Conf., 9 (2017) 02004

Published online: 04 July 2017

DOI: 10.1051/bioconf/20170902004

Marko Malićanin

Vladislav Rac

Vesna Rakić

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