Please use this identifier to cite or link to this item:
http://hdl.handle.net/20.500.12188/14878| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | V. Ivanova, Á. Dörnyei, L. Márk, B. Vojnoski, T. Stafilov, M. Stefova, F. Kilár, | en_US |
| dc.date.accessioned | 2021-09-24T07:01:25Z | - |
| dc.date.available | 2021-09-24T07:01:25Z | - |
| dc.date.issued | 2011 | - |
| dc.identifier.uri | http://hdl.handle.net/20.500.12188/14878 | - |
| dc.language.iso | en_US | en_US |
| dc.relation.ispartof | Food Chemistry, 124(1), 316–325 (2011). | en_US |
| dc.title | Polyphenolic content of Vranec wines produced by different vinification conditions | en_US |
| dc.type | Journal Article | en_US |
| dc.identifier.doi | https://doi.org/10.1016/j.foodchem.2010.06.039 | - |
| item.grantfulltext | none | - |
| item.fulltext | No Fulltext | - |
| Appears in Collections: | Faculty of Natural Sciences and Mathematics: Journal Articles | |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.