10.1016/s0928-4257(99)00119-9 112 SikiricP.MikusD.SeiwerthS.GrabarevicZ.RucmanR.PetekM.et al (1997b)
There were no statistically significant differences between the groups in latency to the second interaction (Fig
10.1016/j.foodchem.2011.07.086 Summary Keywords emerging technologies, grape must, winemaking, oxidative enzymes, colloidal stability, additives, sulphites Citation Morata A and Guamis B (2020) Use of UHPH to Obtain Juices With Better Nutritional Quality and Healthier Wines With Low Levels of SO 2
10.1007/s10194-011-0336-2 J
The 2 -Ct analysis method was used to calculate the relative expression levels of each sample
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