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The influence of yeast type and storage temperature on cont..:
Lachowicz, Sabina
;
Wojdyło, Aneta
;
Chmielewska, Joanna
.
European Food Research and Technology. 243 (2017) 12 - p. 2199-2209 , 2017
Link:
https://doi.org/10.1007/s00217-017-2922-2
RT Journal T1
The influence of yeast type and storage temperature on content of phenolic compounds, antioxidant activity, colour and sensory attributes of chokeberry wine
UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_s00217-017-2922-2&Exemplar=1&LAN=DE A1 Lachowicz, Sabina A1 Wojdyło, Aneta A1 Chmielewska, Joanna A1 Oszmiański, Jan PB Springer Science and Business Media LLC YR 2017 SN 1438-2377 SN 1438-2385 JF European Food Research and Technology VO 243 IS 12 SP 2199 OP 2209 LK http://dx.doi.org/https://doi.org/10.1007/s00217-017-2922-2 DO https://doi.org/10.1007/s00217-017-2922-2 SF ELIB - SuUB Bremen
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