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pro vyhledávání: '"Kinga Erdő"'
Publikováno v:
Heliyon, Vol 10, Iss 14, Pp e34060- (2024)
The study assessed the effects of soaking hard cheeses and cheese slices in blackcurrant wine on their antioxidant, microbiological, and sensory properties. Soaking increased weekly, the phenolic content by 40.86 ± 0.3 mg GAE/100 g (gallic acid equi
Externí odkaz:
https://doaj.org/article/6c380fea9f894dd398fb3bfc283efd42