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    Insight into the Phenolic Composition of Cabernet Sauvignon Grapevine Berries During Fermentation—Towards the Application of Winery By-Products for Antibacterial Purposes

    Insight into the Phenolic Composition of Cabernet Sauvignon Grapevine Berries During Fermentation—Towards the Application of Winery By-Products for Antibacterial Purposes by Okba Hatem, Anita Seres-Steinbach, György Schneider, Éva Szabó, László Kőrösi

    Published 2025-02-01
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