Impact of grape variety, yeast and malolactic fermentation on volatile compounds and fourier transform infrared spectra in red wines

• Autorzy: Stoj A. , Czernecki T. , Sosnowska B. , Niemczynowicz A. , Matwijczuk A.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2022
• Tom: 72
• Numer: 1
• Opis fizyczny: p.39-55,fig.,ref.

Twórcy

autor

Stoj A.

• Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

autor

Czernecki T.

• Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

autor

Sosnowska B.

• Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

autor

Niemczynowicz A.

• Faculty of Mathematics and Computer Science, University of Warmia and Mazury in Olsztyn, Słoneczna 54, 10-710 Olsztyn

autor

Matwijczuk A.

• Department of Biophysics, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin

Identyfikatory

DOI

10.31883/pjfns/145665