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Publications by Marko Malićanin

The Effect of Inactivated Yeast-Based Products on the Process of Wine Aging, Phenolic Compounds and Sensory Characteristics of Red Wine Prokupac

BIO Web of Conferences

English

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Addition of Red Wine on the Physicochemical Properties and Sensory Characteristics of Uncured Frankfurter-Type Sausage

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Effect of Different Yeast Species on the Production of Pumpkin Based Wine

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Influence of Freezing Skin Grapes to Extract Phenolic Compounds During Red Wine Maceration

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Flor Yeast: New Perspectives Beyond Wine Aging

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