Scientific paper - Other
Influence of Mycorrhiza and Different Yeast Strains on Physical, Chemical and Organoleptic Properties of Graševina (Vitis vnifera L.) Wine
Athens journal of science, 3 (2016), 2; 101-111. urn:nbn:hr:112:915382


Cite this document

Obradović, V., Mesić, J., Svitlica, B. & Ergović Ravančić, M. (2016). Influence of Mycorrhiza and Different Yeast Strains on Physical, Chemical and Organoleptic Properties of Graševina (Vitis vnifera L.) Wine. Athens journal of science, 3. (2), 101-111. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:915382

Obradović, Valentina, et al. "Influence of Mycorrhiza and Different Yeast Strains on Physical, Chemical and Organoleptic Properties of Graševina (Vitis vnifera L.) Wine." Athens journal of science, vol. 3, no. 2, 2016, pp. 101-111. https://urn.nsk.hr/urn:nbn:hr:112:915382

Obradović, Valentina, Josip Mesić, Brankica Svitlica and Maja Ergović Ravančić. "Influence of Mycorrhiza and Different Yeast Strains on Physical, Chemical and Organoleptic Properties of Graševina (Vitis vnifera L.) Wine." Athens journal of science 3, no. 2 (2016): 101-111. https://urn.nsk.hr/urn:nbn:hr:112:915382

Obradović, V., et al. (2016) 'Influence of Mycorrhiza and Different Yeast Strains on Physical, Chemical and Organoleptic Properties of Graševina (Vitis vnifera L.) Wine', Athens journal of science, 3(2), pp. 101-111. Available at: https://urn.nsk.hr/urn:nbn:hr:112:915382 (Accessed 01 May 2022)

Obradović V, Mesić J, Svitlica B, Ergović Ravančić M. Influence of Mycorrhiza and Different Yeast Strains on Physical, Chemical and Organoleptic Properties of Graševina (Vitis vnifera L.) Wine. Athens journal of science [Internet]. 2016 [cited 2022 May 01];3(2):101-111. Available at: https://urn.nsk.hr/urn:nbn:hr:112:915382

V. Obradović, J. Mesić, B. Svitlica and M. Ergović Ravančić, "Influence of Mycorrhiza and Different Yeast Strains on Physical, Chemical and Organoleptic Properties of Graševina (Vitis vnifera L.) Wine", Athens journal of science, vol. 3, no. 2, pp. 101-111, 2016. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:112:915382. [Accessed: 01 May 2022]

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