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1. Microoxygenation of red wines Marko Lesica, Tatjana Košmerl, 2009, review article Keywords: wines, microoxygenation, microoxy-genators, oxygen, phenols, colour, stability, anthocyanins, tannins, polymerization |
2. Extraction of phenolic compounds from green walnut fruits in different solvents Jerneja Jakopič, Robert Veberič, Franci Štampar, 2009, original scientific article Keywords: walnuts, fruits, ethanol, aromatic compounds, tannins, catechin, organic acids, alcohols, galic acid |
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