Exploring Ultrasound Treatments as a Prefermentative Technique to Enhance the Phenolic Composition and the Taste Sensory Attributes of Malvazija Istarska Wines.
- DOI
- 10.3390/foods15040693
- Published
- 2026 Feb 13
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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limited evidence Score 45/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.3390/foods15040693,
title = {Exploring Ultrasound Treatments as a Prefermentative Technique to Enhance the Phenolic Composition and the Taste Sensory Attributes of Malvazija Istarska Wines.},
author = {Matić E and Orbanić F and Horvat I and Rossi S and Banović L and Plavša T and Bubola M and Radeka S},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15040693},
url = {https://doi.org/10.3390/foods15040693}
}RIS
TY - JOUR TI - Exploring Ultrasound Treatments as a Prefermentative Technique to Enhance the Phenolic Composition and the Taste Sensory Attributes of Malvazija Istarska Wines. AU - Matić E AU - Orbanić F AU - Horvat I AU - Rossi S AU - Banović L AU - Plavša T AU - Bubola M AU - Radeka S PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15040693 UR - https://doi.org/10.3390/foods15040693 ER -
APA
E, M., F, O., I, H., S, R., L, B., T, P., M, B., & S, R. (2026). Exploring Ultrasound Treatments as a Prefermentative Technique to Enhance the Phenolic Composition and the Taste Sensory Attributes of Malvazija Istarska Wines.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15040693
Source records
- pubmed · retrieved 2026-11-10T13:03:28.509Z