Phenolic Evolution During Extended Skin Contact: Effects of Harvest Maturity on “Orange” Wine Composition and Color
- DOI
- 10.3390/foods15183334
- Published
- 2026-09-20
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15183334,
title = {Phenolic Evolution During Extended Skin Contact: Effects of Harvest Maturity on “Orange” Wine Composition and Color},
author = {Bettina-Cristina Crișan (Buican) and Camelia Elena Luchian and Elena Cristina Scutarașu and Laurian Vlase and Lucia Cintia Colibaba and Ana-Maria Vlase and Cătălin Ioan Zamfir and Stamatina Kallithraka and Valeriu V. Cotea},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15183334},
url = {https://doi.org/10.3390/foods15183334}
}RIS
TY - JOUR TI - Phenolic Evolution During Extended Skin Contact: Effects of Harvest Maturity on “Orange” Wine Composition and Color AU - Bettina-Cristina Crișan (Buican) AU - Camelia Elena Luchian AU - Elena Cristina Scutarașu AU - Laurian Vlase AU - Lucia Cintia Colibaba AU - Ana-Maria Vlase AU - Cătălin Ioan Zamfir AU - Stamatina Kallithraka AU - Valeriu V. Cotea PY - 2026 JO - Foods DO - 10.3390/foods15183334 UR - https://doi.org/10.3390/foods15183334 ER -
APA
(Buican), B. C., Luchian, C. E., Scutarașu, E. C., Vlase, L., Colibaba, L. C., Vlase, A., Zamfir, C. I., Kallithraka, S., & Cotea, V. V. (2026). Phenolic Evolution During Extended Skin Contact: Effects of Harvest Maturity on “Orange” Wine Composition and Color. Foods. https://doi.org/10.3390/foods15183334
Source records
- crossref · retrieved 2026-09-27T05:57:16.301Z