Content of total phenolic compounds, anthocyanins and spectral characteristics of Gamza red wines depending on the alcoholic fermentation conditions

Tatyana Yoncheva; Georgi Kostov; Hristo Spasov

Цб П I 1057

Детайли

Източник

Bulgarian Journal of Agricultural Science

Година на издаване

2023

Пор.№

Страници

159-170

Класификационен индекс

УДК	Тематика
663.2	Вина. Винопроизводство

Том

Ключови думи

wine production, neural network

Допълнителна информация

ISSN: 1310-0351
Отрасъл: Общ отдел
Системен №: 109184
Тематични рубрики: Икономика на индустрията

Действия

APA Chicago / Turabian (16th edition) Harvard MLA (7th edition)

Yoncheva, T., Kostov, G., Spasov, H. Content of total phenolic compounds, anthocyanins and spectral characteristics of Gamza red wines depending on the alcoholic fermentation conditions, , 2023, 159-170.

Yoncheva, T., Kostov, G., Spasov, H. . Content of total phenolic compounds, anthocyanins and spectral characteristics of Gamza red wines depending on the alcoholic fermentation conditions. : , 2023, 159-170.

Yoncheva, T., Kostov, G., Spasov, H. (2023) Content of total phenolic compounds, anthocyanins and spectral characteristics of Gamza red wines depending on the alcoholic fermentation conditions, : , 159-170

Yoncheva, T., Kostov, G., & Spasov, H. (2023). Content of total phenolic compounds, anthocyanins and spectral characteristics of Gamza red wines depending on the alcoholic fermentation conditions. Bulgarian Journal of Agricultural Science, 29 (1), 159-170.