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Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine
Food Chemistry, 285 (2019); 305-3015. https://doi.org/10.1016/j.foodchem.2019.01.172


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Horvat, I., Radeka, S., Plavša, T. i Lukić, I. (2019). Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine. Food Chemistry, 285., 305-3015. doi: 10.1016/j.foodchem.2019.01.172

Horvat, Ivana, et al. "Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine." Food Chemistry, vol. 285, 2019, str. 305-3015. https://doi.org/10.1016/j.foodchem.2019.01.172

Horvat, Ivana, Sanja Radeka, Tomislav Plavša i Igor Lukić. "Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine." Food Chemistry 285 (2019): 305-3015. https://doi.org/10.1016/j.foodchem.2019.01.172

Horvat, I., et al. (2019) 'Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine', Food Chemistry, 285, str. 305-3015. doi: 10.1016/j.foodchem.2019.01.172

Horvat I, Radeka S, Plavša T, Lukić I. Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine. Food Chemistry [Internet]. 01.07.2019. [pristupljeno 14.07.2024.];285:305-3015. doi: 10.1016/j.foodchem.2019.01.172

I. Horvat, S. Radeka, T. Plavša i I. Lukić, "Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine", Food Chemistry, vol. 285, str. 305-3015, Srpanj 2019. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:159:801772. [Citirano: 14.07.2024.]

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