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Reduce the sulphur dioxide content of wine by biological process in relation to the content of polyphenolic substances

  1. 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
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