INFLUENCE OF USE OF GRAPE FOOD FIBERS THE COMPOSITION OF AROMA FORMING COMPONENTS OF WINE

Autor:	N.M. Ageyeva, A.P. Biryukov, A.N. Tikhonova
Rok vydání:	2018
Předmět:	Wine biology Chemistry Composition (visual arts) Food science biology.organism_classification Aroma
Zdroj:	Scientific Works of North Caucasian Federal Scientific Center of Horticulture, Viticulture, Wine-making. 18:184-189
ISSN:	2587-9847
DOI:	10.30679/2587-9847-2018-18-184-189
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b95b7c0fe0463f704934b6808a0ec2dd https://doi.org/10.30679/2587-9847-2018-18-184-189 Zobrazit plný text záznamu