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Changes in colour, ascorbic acid and 5-hydrohymethylfurfural concentration in grapefruit and carrot juices during storage
12. 12. 2017 (PDF, 431.01 Kb)
Selection of autochthonous Saccharomyces cerevisiae strains for production of typical Pinot Gris wines
12. 12. 2017 (PDF, 244.2 Kb)
Enzymatic hydrolysis of lotus rhizome starch using alpha-amylase and glucoamylase
12. 12. 2017 (PDF, 1.25 Mb)
Influence of winemaking techniques with low sulphur dioxide on wine varieties Chardonnay, Pinot and Montepulciano
12. 12. 2017 (PDF, 301.35 Kb)
Monitoring of microbiological quality in the process of production of steak tartare
12. 12. 2017 (PDF, 312.82 Kb)
Effect of lactic acid fermentation on the phytochemical, volatile profile and sensory attributes of mulberry juice
12. 12. 2017 (PDF, 487.53 Kb)
“Raw food” diet: the effect of maximal temperature (46 ± 1 °C) on aflatoxin B1 and oxalate content in food
19. 09. 2017 (PDF, 313.38 Kb)
Antifungal activity and aflatoxin binding ability of Lactobacillus species isolated from lamb and goatling stomach mucus
19. 09. 2017 (PDF, 431.89 Kb)
Guava purees with addition of agave fructans and natural sweeteners as potential functional products
19. 09. 2017 (PDF, 561.93 Kb)
Pressurized hot water extraction followed by high-performance liquid chromatography for determination of polyphenols in Sambucus nigra L. branches in dependence on vegetative period of the plant
19. 09. 2017 (PDF, 379.47 Kb)
Trendy v potravinárstve 2/2017
30. 10. 2017 (PDF, 4.77 Mb)
Ročník 22, 2017, č. 2
30. 10. 2017 (PDF, 4.77 Mb)