| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4559959 | Food Control | 2010 | 5 Pages |
Abstract
Thermally treated wine under conditions applicable to food processing in everyday life, may be effective antibacterials in spite of significant heat-induced changes in their physical-chemical composition.
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Food Science
Authors
Natasa Boban, Marija Tonkic, Darko Modun, Danijela Budimir, Ivana Mudnic, Davorka Sutlovic, Volga Punda-Polic, Mladen Boban,