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Sara Rossi, doktorandica na projektu Vinum Sanum, u suradnji s kolegama s Instituta za poljoprivredu i turizam Poreč, Agronomskog fakulteta Sveučilišta u Zagrebu te Prehrambeno-biotehnološkog fakulteta Sveučilišta u Zagrebu, objavila je rad u uglednom znanstvenom časopisu ”LWT – Food Science and Technology” (Q1; IF: 4.952).

Comparison of different winemaking processes for improvement of phenolic composition, macro- and microelemental content, and taste sensory attributes of Teran (Vitis vinifera L.) red wines

Sara Rossi^a, Ena Bestulić^a, Ivana Horvat^a, Tomislav Plavša^a, Igor Lukić^a, Marijan Bubola^a, Karin Kovačević Ganić^b, Natka Ćurko^b,  Ana-Marija Jagatić Korenika^c, Sanja Radeka^a

 – Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia (sarar@iptpo.hr)

^– University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia

^– University of Zagreb, Faculty of Agriculture, Department of Viticulture and Enology, Svetošimunska cesta 25, 10000 Zagreb, Croatia

Rad je dostupan na poveznici: sciencedirect