Number of the records: 1
Reduce the sulphur dioxide content of wine by biological process in relation to the content of polyphenolic substances
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$a Reduce the sulphur dioxide content of wine by biological process in relation to the content of polyphenolic substances $h [elektronický zdroj] / $c Miroslav Fišera ... [et al.] 300 $b tab. 500 $a Popis urobený 25.2.2022 504 $a Bibliografické odkazy 538 $a Spôsob prístupu: World Wide Web 650 07
$7 spu_us_auth*0250654 $a vína $2 NI001PH 650 07
$7 spu_us_auth*0344476 $a polyfenoly $2 NI001PH 650 07
$7 spu_us_auth*0380898 $a antioxidačná kapacita $2 NI001PH 650 07
$7 spu_us_auth*0346855 $a oxid siričitý $2 NI001PH 700 1-
$7 spu_us_auth*0381553 $a Fišera, Miroslav $4 aut 700 1-
$7 spu_us_auth*0016531 $a Šustová, Květoslava $4 aut 700 1-
$7 spu_us_auth*0423044 $a Tvrzník, Pavel $4 aut 700 1-
$7 spu_us_auth*0019878 $a Velichová, Helena $4 aut 700 1-
$7 spu_us_auth*0416651 $a Fišerová, Lenka $4 aut 700 1-
$7 spu_us_auth*0019877 $a Lukášková, Eva, $d 1977- $4 aut 700 1-
$7 spu_us_auth*0003444 $a Kráčmar, Stanislav, $d 1948- $4 aut 773 0-
$w spu_us_epca*113764 $t Journal of Microbiology, Biotechnology and Food Sciences $h Online $x 1338-5178 $7 nnas $d Nitra : Slovak University of Agriculture $g Vol. 11, no. 5 (2022), e5975 [7] s.
Number of the records: 1