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Reduce the sulphur dioxide content of wine by biological process in relation to the content of polyphenolic substances
- Reduce the sulphur dioxide content of wine by biological process in relation to the content of polyphenolic substances [elektronický zdroj] / Miroslav Fišera ... [et al.]. -- tab. -- Bibliografické odkazy. In: Journal of Microbiology, Biotechnology and Food Sciences. -- ISSN 1338-5178. -- Vol. 11, no. 5 (2022), e5975 [7] s. vína * polyfenoly * antioxidačná kapacita * oxid siričitý
Number of the records: 1