المؤلفون: Pantelis I. Natskoulis, Dimitrios-Evangelos Miliordos, Apostolos N. Koutsouris, Petros A. Tarantilis, Christos S. Pappas, Stamatina Kallithraka, Yorgos Kotseridis, Maria Metafa

المصدر: Foods, Vol 13, Iss 21, p 3376 (2024)

مصطلحات موضوعية: Savatiano, resinated wine, retsina, oak chips, oxidisability tests, volatile compounds, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/21/3376; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/6801bac28bb04ea284d8a3fbcece8bdf