Cite
HARVARD Citation
Lukić, I. et al. (2017). Pre-fermentative cold maceration, saignée, and various thermal treatments as options for modulating volatile aroma and phenol profiles of red wine. Food chemistry. pp. 251-261. [Online].
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Lukić, I. et al. (2017). Pre-fermentative cold maceration, saignée, and various thermal treatments as options for modulating volatile aroma and phenol profiles of red wine. Food chemistry. pp. 251-261. [Online].