| 000 | 01256 a2200325 4500 | ||
|---|---|---|---|
| 005 | 20250517113751.0 | ||
| 264 | 0 | _c20170106 | |
| 008 | 201701s 0 0 eng d | ||
| 022 | _a1873-7072 | ||
| 024 | 7 |
_a10.1016/j.foodchem.2016.08.049 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aIlieva, Fidanka | |
| 245 | 0 | 0 |
_aSelection of 80 newly isolated autochthonous yeast strains from the Tikveš region of Macedonia and their impact on the quality of red wines produced from Vranec and Cabernet Sauvignon grape varieties. _h[electronic resource] |
| 260 |
_bFood chemistry _cFeb 2017 |
||
| 300 |
_a309-15 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 |
_aAnthocyanins _xanalysis |
| 650 | 0 | 4 | _aFermentation |
| 650 | 0 | 4 |
_aPhenols _xanalysis |
| 650 | 0 | 4 | _aRepublic of North Macedonia |
| 650 | 0 | 4 |
_aSaccharomyces cerevisiae _xisolation & purification |
| 650 | 0 | 4 |
_aVitis _xmicrobiology |
| 650 | 0 | 4 |
_aWine _xanalysis |
| 700 | 1 | _aKostadinović Veličkovska, Sanja | |
| 700 | 1 | _aDimovska, Violeta | |
| 700 | 1 | _aMirhosseini, Hamed | |
| 700 | 1 | _aSpasov, Hristo | |
| 773 | 0 |
_tFood chemistry _gvol. 216 _gp. 309-15 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.foodchem.2016.08.049 _zAvailable from publisher's website |
| 999 |
_c26391134 _d26391134 |
||