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The relevance of solving the technological problem of guaranteed inactivation of microflora by heating in liquid media and the preservation of their useful components, in particular, in wine materials, is substantiated. Traditional heat treatment wit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::23c3864362f762eee4e4401ef510573e
https://zenodo.org/record/6366964
https://zenodo.org/record/6366964
