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Please use this identifier to cite or link to this item: http://hdl.handle.net/20.500.12188/15072
DC FieldValueLanguage
dc.contributor.authorIvanova, Violetaen_US
dc.contributor.authorStefova, Marinaen_US
dc.contributor.authorVojnoski, Borimiren_US
dc.contributor.authorStafilov, Trajčeen_US
dc.contributor.authorBíró, Ildikoen_US
dc.contributor.authorBufa, Anitaen_US
dc.contributor.authorFelinger, Attilaen_US
dc.contributor.authorKilár, Ferencen_US
dc.date.accessioned2021-10-04T06:37:11Z-
dc.date.available2021-10-04T06:37:11Z-
dc.date.issued2012-01-05-
dc.identifier.urihttp://hdl.handle.net/20.500.12188/15072-
dc.publisherSpringer Science and Business Media LLCen_US
dc.relation.ispartofFood and Bioprocess Technologyen_US
dc.titleVolatile Composition of Macedonian and Hungarian Wines Assessed by GC/MSen_US
dc.identifier.doi10.1007/s11947-011-0760-y-
dc.identifier.urlhttp://link.springer.com/content/pdf/10.1007/s11947-011-0760-y.pdf-
dc.identifier.urlhttp://link.springer.com/article/10.1007/s11947-011-0760-y/fulltext.html-
dc.identifier.urlhttp://link.springer.com/content/pdf/10.1007/s11947-011-0760-y-
dc.identifier.volume6-
dc.identifier.issue6-
item.grantfulltextnone-
item.fulltextNo Fulltext-
crisitem.author.deptFaculty of Natural Sciences and Mathematics-
Appears in Collections:Faculty of Natural Sciences and Mathematics: Journal Articles
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