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Bene, Z., Oláhné-Horváth, B., Kneip, A., & Balling, P. Examination of Skin-Fermented Natural Wines. 68, 3964-3972. https://doi.org/10.52091/EVIK-2022/3-1-HUN
Z. Bene B. Oláhné-Horváth A. Kneip P. BallingNMR test amphora Antioxidants caffeic acid caftaric acid catechins ceramic egg galacturonic acid hydroxycinnamic acid kvevri malic acid organic production p-coumaric acid procyanidins quercetin succinic acid tartaric acid
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Bene, Z., Oláhné-Horváth, B., Kneip, A., & Balling, P. Examination of Skin-Fermented Natural Wines. 68, 3964-3972. https://doi.org/10.52091/EVIK-2022/3-1-HUN
Z. Bene B. Oláhné-Horváth A. Kneip P. BallingNMR test amphora Antioxidants caffeic acid caftaric acid catechins ceramic egg galacturonic acid hydroxycinnamic acid kvevri malic acid organic production p-coumaric acid procyanidins quercetin succinic acid tartaric acid
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