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    Changes in the Composition of Aroma and Phenolic Compounds Induced by Different Enological Practices of Croatian White Wine

    Changes in the Composition of Aroma and Phenolic Compounds Induced by Different Enological Practices of Croatian White Wine by Marina Tomašević, Klemen Lisjak, Andreja Vanzo, Helena Baša Česnik, Leo Gracin, Natka Ćurko, Karin Kovačević Ganić

    Published 2019-11-01
    Subjects: “…thiol precursors…”
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