The influence of yeast type and storage temperature on content of phenolic compounds, antioxidant activity, colour and sensory attributes of chokeberry wine
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| Description | article by Sabina Lachowicz et al published 30 May 2017 in European Food Research and Technology |
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author: Jan Oszmiański Aneta Wojdyło |
| Publication date | May 30, 2017 |
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