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Rad u časopisu Foods

U suradnji grupe autora sa Zavoda za vinogradarstvo i vinarstvo, objavljen je rad u časopisu Foods-Special Issue "Chemical and Sensory Properties Changes of Wine during Fermentation and Aging" (Q1; IF: 4.092; MDPI, Switzerland).

Jagatić Korenika A-M, Biloš J, Kozina B, Tomaz I, Preiner D, Jeromel A. Effect of Different Reducing Agents on Aromatic Compounds, Antioxidant and Chromatic Properties of Sauvignon Blanc Wine. Foods. 2020; 9(8):996.

DOI: http://dx.doi.org/10.3390/foods9080996

Open Access: https://www.mdpi.com/2304-8158/9/8/996