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Effect of Enzyme-Assisted Vinification on Wine Phenolics, Colour Components, and Antioxidant Capacity
Effect of Enzyme-Assisted Vinification on Wine Phenolics, Colour Components, and Antioxidant Capacity
2020
Ivana Generalić Mekinić
Živko Skračić
Ana Kokeza
Barbara Soldo
Ivica Ljubenkov
Mara Banović
Vida Šimat
Danijela Skroza
Keywords:
Enzyme
Wine
Biochemistry
antioxidant capacity
Chemistry
Food science
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