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1 Ergebnisse
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Antioxidant Properties of Processed Cheese Spread After Fre..:
Frühbauerová, Michaela
;
Červenka, Libor
;
Hájek, Tomáš
...
Potravinarstvo, volume 14, issue: 2020. , 2020
Link:
https://hdl.handle.net/10195/77196
RT Journal T1
Antioxidant Properties of Processed Cheese Spread After Freeze-Dried and Oven-Dried Grape Skin Powder Addition ; Antioxidační vlastnosti taveného sýra obohaceného přídavkem slupek z bobulí révy vinné
UL https://suche.suub.uni-bremen.de/peid=base-ftunivpardubice:oai:dk.upce.cz:10195_77196&Exemplar=1&LAN=DE A1 Frühbauerová, Michaela A1 Červenka, Libor A1 Hájek, Tomáš A1 Salek, Richardos Nikolaos A1 Velichová, Helena A1 Buňka, František YR 2020 K1 grape K1 valorisation K1 processed cheese K1 antioxidant K1 chromatography K1 réva vinná K1 obohacení K1 tavený sýr K1 chromatografie JF Potravinarstvo, volume 14, issue: 2020 LK http://dx.doi.org/https://hdl.handle.net/10195/77196 DO https://hdl.handle.net/10195/77196 SF ELIB - SuUB Bremen
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