Ivić, I.; Kopjar, M.; Jakobek, L.; Jukić, V.; Korbar, S.; Marić, B.; Mesić, J.; Pichler, A.
Influence of Processing Parameters on Phenolic Compounds and Color of Cabernet Sauvignon Red Wine Concentrates Obtained by Reverse Osmosis and Nanofiltration. Processes 2021, 9, 89.
https://doi.org/10.3390/pr9010089
AMA Style
Ivić I, Kopjar M, Jakobek L, Jukić V, Korbar S, Marić B, Mesić J, Pichler A.
Influence of Processing Parameters on Phenolic Compounds and Color of Cabernet Sauvignon Red Wine Concentrates Obtained by Reverse Osmosis and Nanofiltration. Processes. 2021; 9(1):89.
https://doi.org/10.3390/pr9010089
Chicago/Turabian Style
Ivić, Ivana, Mirela Kopjar, Lidija Jakobek, Vladimir Jukić, Suzana Korbar, Barbara Marić, Josip Mesić, and Anita Pichler.
2021. "Influence of Processing Parameters on Phenolic Compounds and Color of Cabernet Sauvignon Red Wine Concentrates Obtained by Reverse Osmosis and Nanofiltration" Processes 9, no. 1: 89.
https://doi.org/10.3390/pr9010089
APA Style
Ivić, I., Kopjar, M., Jakobek, L., Jukić, V., Korbar, S., Marić, B., Mesić, J., & Pichler, A.
(2021). Influence of Processing Parameters on Phenolic Compounds and Color of Cabernet Sauvignon Red Wine Concentrates Obtained by Reverse Osmosis and Nanofiltration. Processes, 9(1), 89.
https://doi.org/10.3390/pr9010089