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pro vyhledávání: '"Živković, Nikolina M."'
Publikováno v:
Food and Feed Research, Vol 51, Iss 1, Pp 119-129 (2024)
The total phenolic content and antioxidant activity of wine and fermented pomace (FP) from Cabernet Sauvignon grapes harvested at the stage of full ripeness were evaluated by spectrophotometric analysis. Wine and pomace were obtained after prolonged
Externí odkaz:
https://doaj.org/article/cb9f446cbe8c4f2c84a8308e333775ee
