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131119s2012 ci | |||| ||eng |
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|a (HR-ZaNSK)000862546
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|a HR-ZaNSK
|b hrv
|c HR-ZaNSK
|e ppiak
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|a croatica
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|a ci
|c hr
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|a 631/635
|2 MRF 1998.
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1 |
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|a Plavša, Tomislav
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| 245 |
1 |
4 |
|a The influence of skin maceration time on the phenolic composition and antioxidant activity of red wine teran (Vitis vinifera L.) /
|c Tomislav Plavša, Nina Jurinjak, Domo Antunović, Đordano Peršurić and Karin Kovačević Ganić.
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| 300 |
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|b Ilustr.
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| 500 |
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|a 7th International Congress of Food Technologists, Biotechnologists and Nutritionists: Food – the Challenge and the Need, Opatija, 20–23 September 2011
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| 504 |
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|a Bibliografija: 28 jed.
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| 653 |
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0 |
|a Vinarstvo
|a Vino Teran
|a Fenolni sastav
|a Fenolni spojevi
|a Antioksidativna svojstva
|a Antioksidansi
|a Maceracija
|a Vrijeme maceracije
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| 653 |
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5 |
|a Hrvatska
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| 700 |
1 |
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|a Jurinjak, Nina
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| 700 |
1 |
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|a Antunović, Domo
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| 700 |
1 |
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|a Peršurić, Đordano
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| 700 |
1 |
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|a Kovačević Ganić, Karin
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| 773 |
0 |
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|t Food technology and biotechnology
|x 1330-9862
|g 50 (2012), 2 ; str. 152-158
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| 981 |
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|b B09/12
|p CRO
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| 998 |
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|a rado131119
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| 856 |
4 |
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|u http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=124072
|y Elektronička verzija članka
|