Effect of the winemaking practices and aging on phenolic content of Smederevka and Chardonnay wines
Journal
Food and Bioprocess Technology, 4(8), 1512–1518 (2011).
Date Issued
2011
Author(s)
V. Ivanova, B. Vojnoski, M. Stefova,
DOI
https://doi.org/10.1007/s11947-011-0566-y