Please use this identifier to cite or link to this item:
http://hdl.handle.net/20.500.12188/14877| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | V. Ivanova, B. Vojnoski, M. Stefova, | en_US |
| dc.date.accessioned | 2021-09-24T07:01:10Z | - |
| dc.date.available | 2021-09-24T07:01:10Z | - |
| dc.date.issued | 2011 | - |
| dc.identifier.uri | http://hdl.handle.net/20.500.12188/14877 | - |
| dc.language.iso | en_US | en_US |
| dc.relation.ispartof | Food and Bioprocess Technology, 4(8), 1512–1518 (2011). | en_US |
| dc.title | Effect of the winemaking practices and aging on phenolic content of Smederevka and Chardonnay wines | en_US |
| dc.type | Journal Article | en_US |
| dc.identifier.doi | https://doi.org/10.1007/s11947-011-0566-y | - |
| item.grantfulltext | none | - |
| item.fulltext | No Fulltext | - |
| Appears in Collections: | Faculty of Natural Sciences and Mathematics: Journal Articles | |
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