diplomsko delo, univerzitetni študij
Jure Grubar (Author), Lea Pogačnik (Reviewer), Mojmir Wondra (Mentor)

Abstract

Vpliv časa maceracije grozdja sorte Modra frankinja na ekstrakcijo polifenolov

Keywords

vino;rdeča vina;Modra frankinja;kakovost vina;maceracija;fenoli;fenolne spojine;antociani;flavonoidi;neflavonoidi;kemijska sestava;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [J. Grubar]
UDC: 663.252.1/.3:543.2/.9
COBISS: 4682104 Link will open in a new window
Views: 355
Downloads: 82
Average score: 0 (0 votes)
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Other data

Secondary language: English
Secondary title: Influence of the maceration time of grapes variety Blaufrankisch on extraction of polyphenols
Secondary keywords: wine;red wines;Blaufrankisch;wine quality;maceration;phenols;phenol compounds;anthocyanins;flavonoids;nonflavonoids;chemical structure;
Type (COBISS): Undergraduate thesis
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: VIII, 43 f.
ID: 12016961