The Effects of Low Fermentation Temperature and Different Pressing Time on the Antioxidant Activity, Colour and Organoleptical Properties of Cabernet sauvignon Wines

Conference paper > Summary Text · 2007

Authors: Hasan Şener, Hatice KALKAN YILDIRIM

2nd International Congress on Food and Nutrition, Turkey, İstanbul, International, Verbal, Summary Text, 2007-, pp 152-152

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