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pro vyhledávání: '"Bianca Cristina Ion"'
Publikováno v:
Micromachines, Vol 13, Iss 10, p 1707 (2022)
The primary benefit of using sulfites as a food additive is their antimicrobial and antioxidant properties, which stop fungi and bacteria from growing in a variety of foods. The application of analytical methods is necessary to ensure food quality co
Externí odkaz:
https://doaj.org/article/52d0cae3ac33402b956539b3180f4989
