Article Versions Notes

Delač Salopek D, Horvat I, Hranilović A, Plavša T, Radeka S, Pasković I, Lukić I. Diversity of Volatile Aroma Compound Composition Produced by Non-Saccharomyces Yeasts in the Early Phase of Grape Must Fermentation. Foods. 2022; 11(19):3088. https://doi.org/10.3390/foods11193088

Delač Salopek, Doris, Ivana Horvat, Ana Hranilović, Tomislav Plavša, Sanja Radeka, Igor Pasković, and Igor Lukić. 2022. "Diversity of Volatile Aroma Compound Composition Produced by Non-Saccharomyces Yeasts in the Early Phase of Grape Must Fermentation" Foods 11, no. 19: 3088. https://doi.org/10.3390/foods11193088

Delač Salopek, D., Horvat, I., Hranilović, A., Plavša, T., Radeka, S., Pasković, I., & Lukić, I. (2022). Diversity of Volatile Aroma Compound Composition Produced by Non-Saccharomyces Yeasts in the Early Phase of Grape Must Fermentation. Foods, 11(19), 3088. https://doi.org/10.3390/foods11193088