Scientific paper - Original scientific paper
Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis
Membranes, 12 (2022), 10; 1008-1031. https://doi.org/10.3390/membranes12101008

Ivić, Ivana; Kopjar, Mirela; Obhođaš, Jasmina; Vinković, Andrija; Babić, Jurislav; Mesić, Josip; Pichler, Anita

Cite this document

Ivić, I., Kopjar, M., Obhođaš, J., Vinković, A., Babić, J., Mesić, J. & Pichler, A. (2022). Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis. Membranes, 12. (10), 1008-1031. doi: 10.3390/membranes12101008

Ivić, Ivana, et al. "Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis." Membranes, vol. 12, no. 10, 2022, pp. 1008-1031. https://doi.org/10.3390/membranes12101008

Ivić, Ivana, Mirela Kopjar, Jasmina Obhođaš, Andrija Vinković, Jurislav Babić, Josip Mesić and Anita Pichler. "Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis." Membranes 12, no. 10 (2022): 1008-1031. https://doi.org/10.3390/membranes12101008

Ivić, I., et al. (2022) 'Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis', Membranes, 12(10), pp. 1008-1031. doi: 10.3390/membranes12101008

Ivić I, Kopjar M, Obhođaš J, Vinković A, Babić J, Mesić J, and sur.. Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis. Membranes [Internet]. 2022 October 17 [cited 2024 May 16];12(10):1008-1031. doi: 10.3390/membranes12101008

I. Ivić, et al., "Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis", Membranes, vol. 12, no. 10, pp. 1008-1031, October 2022. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:277:146150. [Accessed: 16 May 2024]

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