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Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes.
Foods. 2023 Oct 20;12(20):3838. doi: 10.3390/foods12203838.
Foods. 2023.
PMID: 37893731
Free PMC article.
Severe Shoot Trimming and Crop Size as Tools to Modulate Cv. Merlot Berry Composition.
Bubola M, Persic M, Rossi S, Bestulić E, Zdunić G, Plavša T, Radeka S.
Bubola M, et al. Among authors: plavsa t.
Plants (Basel). 2022 Dec 17;11(24):3571. doi: 10.3390/plants11243571.
Plants (Basel). 2022.
PMID: 36559683
Free PMC article.
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Diversity of Volatile Aroma Compound Composition Produced by Non-Saccharomyces Yeasts in the Early Phase of Grape Must Fermentation.
Delač Salopek D, Horvat I, Hranilović A, Plavša T, Radeka S, Pasković I, Lukić I.
Delač Salopek D, et al. Among authors: plavsa t.
Foods. 2022 Oct 5;11(19):3088. doi: 10.3390/foods11193088.
Foods. 2022.
PMID: 36230163
Free PMC article.
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Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine.
Horvat I, Radeka S, Plavša T, Lukić I.
Horvat I, et al. Among authors: plavsa t.
Food Chem. 2019 Jul 1;285:305-315. doi: 10.1016/j.foodchem.2019.01.172. Epub 2019 Feb 2.
Food Chem. 2019.
PMID: 30797349
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