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The profile of organic acids and polyphenols in apple wines fermented with different yeast strains

Luna Maslov Bandić1, Marin Mihaljević Žulj2, Goran Fruk3

  • 11Department of Chemistry, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, Zagreb, Croatia.

Journal of Food Science and Technology
|March 26, 2019
PubMed

Keywords:
Apple wineCripps PinkIdaredOrganic acidsPolyphenols

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