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Reduce the sulphur dioxide content of wine by biological process in relation to the content of polyphenolic substances
- FIŠERA, Miroslav et al. Reduce the sulphur dioxide content of wine by biological process in relation to the content of polyphenolic substances. In Journal of Microbiology, Biotechnology and Food Sciences Online. ISSN 1338-5178, 2022, vol. 11, no. 5, e5975 [7] s.
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