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220218s2019 ci ad | |0|| ||eng |
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|a (HR-ZaNSK)001128459
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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 663
|2 2011
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|a Yoncheva, Tatyana
|4 aut
|9 HR-ZaNSK
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|a Chemical, sensory and antioxidant characteristics of Bulgarian wines from native cultivars /
|c Tatyana Yoncheva, Attila Kántor, Eva Ivanišová, Nataliia Nikolaieva.
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|b Ilustr., graf. prikazi.
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|a Bibliografija: str. 57-58.
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|a Abstract.
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|a Vino
|a Domaće sorte
|a Kemijska svojstva
|a Antioksidativni potencijal
|a Organoleptička svojstva
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|a Bugarska
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|a Kántor, Attila
|4 aut
|9 HR-ZaNSK
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|a Ivanišová, Eva
|4 aut
|9 HR-ZaNSK
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|a Nikolaieva, Nataliia
|4 aut
|9 HR-ZaNSK
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|t Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam
|x 1847-3423
|g 14 (2019), 1/2 ; str. 53-58
|w nsk.(HR-ZaNSK)000707192
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|a Yoncheva, Tatyana
|t Chemical, sensory and antioxidant characteristics of Bulgarian wines from native cultivars
|w nsk.(HR-ZaNSK)001079509
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|b B12/19
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|b gtao2202
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|u https://hrcak.srce.hr/224624
|y Elektronička verzija članka
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