EFFECT OF MACERATION REGIME ON PHENOLIC COMPOUND QUANTITY AND COLOR QUALITY OF MADRASA WINE SAMPLES.
| Autor: | Fataliyev, H.1, Malikov, A.2, Lazgiyev, Y.3, Haydarov, E.4, Agayeva, S.5 aqayeva_90@bk.ru, Baloghlanova, K.6, Fataliyeva, Sh.7, Mammadova, N.7 |
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| Zdroj: | Food Science & Technology (2073-8684). 2023, Vol. 17 Issue 4, p34-41. 8p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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