Puzovic, A.; Pelacci, M.; Simkova, K.; Hudina, M.; Rusjan, D.; Veberic, R.; Mikulic-Petkovsek, M.
Effect of Heat Pasteurization and Enzymatic Maceration on Yield, Color, Sugars, Organic Acids, and Phenolic Content in the ‘Merlot Kanthus’ Grape Juice. Beverages 2024, 10, 66.
https://doi.org/10.3390/beverages10030066
AMA Style
Puzovic A, Pelacci M, Simkova K, Hudina M, Rusjan D, Veberic R, Mikulic-Petkovsek M.
Effect of Heat Pasteurization and Enzymatic Maceration on Yield, Color, Sugars, Organic Acids, and Phenolic Content in the ‘Merlot Kanthus’ Grape Juice. Beverages. 2024; 10(3):66.
https://doi.org/10.3390/beverages10030066
Chicago/Turabian Style
Puzovic, Alema, Massimiliano Pelacci, Kristyna Simkova, Metka Hudina, Denis Rusjan, Robert Veberic, and Maja Mikulic-Petkovsek.
2024. "Effect of Heat Pasteurization and Enzymatic Maceration on Yield, Color, Sugars, Organic Acids, and Phenolic Content in the ‘Merlot Kanthus’ Grape Juice" Beverages 10, no. 3: 66.
https://doi.org/10.3390/beverages10030066
APA Style
Puzovic, A., Pelacci, M., Simkova, K., Hudina, M., Rusjan, D., Veberic, R., & Mikulic-Petkovsek, M.
(2024). Effect of Heat Pasteurization and Enzymatic Maceration on Yield, Color, Sugars, Organic Acids, and Phenolic Content in the ‘Merlot Kanthus’ Grape Juice. Beverages, 10(3), 66.
https://doi.org/10.3390/beverages10030066
