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Potravinarstvo
(Mar 2018)
Interaction of polyphenols and wine antioxidants with its sulfur dioxide preservative
Lukáš Snopek,
Jiří Mlček,
Vlastimil Fic,
Irena Hlaváčová,
Soňa Škrovánková,
Miroslav Fisera,
Helena Velichová,
Monika Ondrášová
Affiliations
Lukáš Snopek
Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlín
Jiří Mlček
Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlín
Vlastimil Fic
Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlín
Irena Hlaváčová
Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlín
Soňa Škrovánková
Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlín
Miroslav Fisera
Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlín
Helena Velichová
Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlín
Monika Ondrášová
Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, 760 01 Zlín
DOI
https://doi.org/10.5219/899
Journal volume & issue
Vol. 12, no. 1
pp. 180 – 185
Abstract
Read online
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Keywords
total polyphenol
antioxidant aktivity
organic
red wine
white wine
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