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The influence of skin maceration time on the phenolic composition and antioxidant activity of red wine Teran
by
Plavsa, Tomislav
,
Jurinjak, Nina
,
Antunovic, Domo
,
Persuric, Dordano
,
Ganic, Karin Kovacevic
Published in
Food technology and biotechnology
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Utjecaj vremena maceracije na polifenolni sastav i antioksidacijsku aktivnost vina Teran (Vitis vinifera L.)
by
Plavša, Tomislav
,
Jurinjak, Nina
,
Antunović, Domo
,
Peršurić, Đordano
,
Kovačević Ganić, Karin
Published in
Food Technology and Biotechnology
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Food Technology And Biotechnology
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Subjects
Antioxidant Activity
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Maceration Time
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Phenolic Composition
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Teran Wine
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Acetic Acid
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Acids
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Anthocyanin
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Anthocyanins
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Antioksidacijska Aktivnost
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Antioxidants
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Biotechnology & Applied Microbiology
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Cations
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Fenolni Sastav
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Fermentation
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Fluorescence Recovery After Photobleaching
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Food Science & Technology
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Grapes
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High-Performance Liquid Chromatography
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