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CHEMICAL AND SENSORIAL CHARACTERISTICS OF FRUIT SPIRITS PRODUCED FROM DIFFERENT BLACK CURRANT (RIBES NIGRUM L.) AND RED CURRANT (RIBES RUBRUM L.) CULTIVARS.
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- Macedonian Journal of Chemistry & Chemical Engineering, 2012, v. 31, n. 2, p. 217, doi. 10.20450/mjcce.2012.17
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- Article
The contents of heavy metals in Serbian old plum brandies.
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- Journal of the Serbian Chemical Society, 2013, v. 78, n. 7, p. 933, doi. 10.2298/JSC121106016B
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- Article
The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy.
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- Journal of the Serbian Chemical Society, 2011, v. 76, n. 9, p. 1219, doi. 10.2298/JSC101201109N
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- Article
Polyphenolic compounds in seeds from some grape cultivars grown in Serbia.
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- Journal of the Serbian Chemical Society, 2010, v. 75, n. 12, p. 1641, doi. 10.2298/JSC100519131G
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- Article
Volatile compounds in Medlar fruit (Mespilus germanica L.) at two ripening stages.
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- Chemical Industry / Hemijska Industrija, 2013, v. 67, n. 3, p. 437, doi. 10.2298/HEMIND120611085V
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- Article
THE INFLUENCE OF BA AND BA+GA<sub>4+7</sub> ON FORMATION OF SYLLEPTIC SHOOTS ON ONE-YEAR-OLD APPLE NURSERY TREES.
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- Journal of Agricultural Sciences, Belgrade, 2015, v. 60, n. 1, p. 89, doi. 10.2298/JAS1501089R
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- Article