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Reduce the sulphur dioxide content of wine by biological process in relation to the content of polyphenolic substances
Title Reduce the sulphur dioxide content of wine by biological process in relation to the content of polyphenolic substances [elektronický zdroj] / Miroslav Fišera ... [et al.] Author-s Fišera, Miroslav (Author) Šustová, Květoslava (Author) Tvrzník, Pavel (Author) Velichová, Helena (Author) Fišerová, Lenka (Author) Lukášková, Eva, (Author) Kráčmar, Stanislav, (Author) Description tab. Notes Popis urobený 25.2.2022 . Bibliografické odkazy . Spôsob prístupu: World Wide Web In Journal of Microbiology, Biotechnology and Food Sciences [Online]. -- ISSN 1338-5178. -- Vol. 11, no. 5 (2022), e5975 [7] s. Subject-s vína polyfenoly antioxidačná kapacita oxid siričitý Country Slovakia Language English Database Agro-bibliography
Number of the records: 1