Open AccessIMPACT OF DIFFERENT PACKAGING AND STORAGE TIME ON PHISYCOCHEMICAL PROPERTIES AND COLOR OF RED WINES
Author(s) -
Nebojša Kojić,
Lidija Jakobek
Publication year - 2021
Publication title -
journal of microbiology biotechnology and food sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.186
H-Index - 7
ISSN - 1338-5178
DOI - 10.15414/jmbfs.3036
Subject(s) - wine , hue , food science , polyethylene terephthalate , wine color , materials science , chemistry , composite material , optics , physics
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