Advances in Wine Physicochemical Properties, Sensory Attributes, and Health Benefits
Wine is one of the most studied fermented beverages in the world, representing a unique intersection of tradition, culture, and modern science [...].
Authors
- Irena Budić-Leto (ORCID: https://orcid.org/0000-0002-7697-8967)
- Jasenka Gajdoš Kljusurić (ORCID: https://orcid.org/0000-0001-6657-7337)
Institutions
- University of Zagreb (HR)
- Institute for Adriatic Crops and Karst Reclamation (HR)
Publication Details
- Journal
- Foods
- Published
- 2025-11-14
- DOI
- https://doi.org/10.3390/foods14223889
- Primary Topic
- Fermentation and Sensory Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.00