Jagatić Korenika, A.-M.; Biloš, J.; Kozina, B.; Tomaz, I.; Preiner, D.; Jeromel, A.
Effect of Different Reducing Agents on Aromatic Compounds, Antioxidant and Chromatic Properties of Sauvignon Blanc Wine. Foods 2020, 9, 996.
https://doi.org/10.3390/foods9080996
AMA Style
Jagatić Korenika A-M, Biloš J, Kozina B, Tomaz I, Preiner D, Jeromel A.
Effect of Different Reducing Agents on Aromatic Compounds, Antioxidant and Chromatic Properties of Sauvignon Blanc Wine. Foods. 2020; 9(8):996.
https://doi.org/10.3390/foods9080996
Chicago/Turabian Style
Jagatić Korenika, Ana-Marija, Josipa Biloš, Bernard Kozina, Ivana Tomaz, Darko Preiner, and Ana Jeromel.
2020. "Effect of Different Reducing Agents on Aromatic Compounds, Antioxidant and Chromatic Properties of Sauvignon Blanc Wine" Foods 9, no. 8: 996.
https://doi.org/10.3390/foods9080996
APA Style
Jagatić Korenika, A.-M., Biloš, J., Kozina, B., Tomaz, I., Preiner, D., & Jeromel, A.
(2020). Effect of Different Reducing Agents on Aromatic Compounds, Antioxidant and Chromatic Properties of Sauvignon Blanc Wine. Foods, 9(8), 996.
https://doi.org/10.3390/foods9080996