Zobrazeno 1 - 3
of 3
pro vyhledávání: '"colour compounds"'
Autor:
Silov, Domagoj
Zadatak rada je ispitati utjecaj koncentriranja tvari boje postupkom reverzne osmoze pri različitim procesnim parametrima tlaka i temperature na uzorcima konvencionalnog i ekološkog vina Cabernet Sauvignon. Proces koncentriranja provodio se pri tla
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4102::174eb2718ba63bc0b5eeb4aa2ce0e843
https://repozitorij.ptfos.hr/islandora/object/ptfos:2581/datastream/PDF
https://repozitorij.ptfos.hr/islandora/object/ptfos:2581/datastream/PDF
Autor:
Korbar, Suzana
Utjecaj koncentriranja crnog vina Cabernet Sauvignon procesom reverzne osmoze te utjecaj na zadržavanje tvari boje pri četiri različita tlaka (25, 35, 45, 55 bara) i dva temperaturna režima (s primjenom i bez primjene hlađenja) cilj je provedbe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::bcf4cc639b29f44dfeb0bbb7a96bb148
https://repozitorij.ptfos.hr/islandora/object/ptfos:2088/datastream/PDF
https://repozitorij.ptfos.hr/islandora/object/ptfos:2088/datastream/PDF
Colour and aroma compounds are important constituents of cherry wines as they contribute to their quality. Studies have shown that cherry wine is a rich source of polyphenols, anthocyanins and antioxidants. Aroma profile of cherry wine is a result of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::3772ae92d18a1b924c49a68281f8ffe1
https://www.bib.irb.hr/964857
https://www.bib.irb.hr/964857