Influence of Autochthonous and Commercial Yeast Strains on Fermentation and Quality of Wines Produced from Vranec and Cabernet Sauvignon Grape Varieties from Tikves Wine-Growing Region, Republic of North Macedonia

AuthID
 P-00V-64B
7
Author(s)
Ilieva, F
·
Petrov, K
·
Velickovska, SK
·
Gunova, N
·
Dimovska, V
·
Esatbeyoglu, T
Document Type
Article
Year published
2021
Published
in APPLIED SCIENCES-BASEL
Volume: 11, Issue: 13
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Wos®
Google Scholar®
Publication Identifiers
Wos: WOS:000672365700001
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