Počet záznamov: 1
The impact of the fermentation conditions on the ester producing capacity of different Saccharomyces cerevisiae strains and the organoleptic profile of Cabernet Sauvignon wines
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$7 spu_us_auth*0356733 $a Yoncheva, Tatyana $4 aut 245 14
$a The impact of the fermentation conditions on the ester producing capacity of different Saccharomyces cerevisiae strains and the organoleptic profile of Cabernet Sauvignon wines $h [elektronický zdroj] / $c Tatyana Yoncheva, Hristo Spasov, Georgi Kostov 300 $b ilustr., tab. 500 $a Popis urobený 11.3.2020 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*0355998 $a Cabernet Sauvignon $2 NI001PH 650 07
$7 spu_us_auth*0345373 $a kvasinky $2 NI001PH 650 07
$7 spu_us_auth*0348320 $a pivné kvasinky $2 NI001PH 650 07
$7 spu_us_auth*0250748 $a fermentácia $2 NI001PH 650 07
$7 spu_us_auth*0250960 $a senzorické analýzy $2 NI001PH 700 1-
$7 spu_us_auth*0427141 $a Spasov, Hristo $4 aut 700 1-
$7 spu_us_auth*0427142 $a Kostov, Georgi $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. 9, no. 3 (2019), s. 562-566, online 856 40
$u https://dx.doi.org/10.15414/jmbfs.2019/20.9.3.562-566
Počet záznamov: 1