Chemiluminiscenční hodnocení celkové antioxidační kapacity potravin
Diplomová práce 2014 Abstract_ENG Jitka Vlčková ABSTRACT An investigation presented was concern to measure and evaluate the total antioxidant capacity (TAC) in samples of red wine clarified with four fining agents (polyvinylpolypyrrolidone and three different types of gelatin). All wine samples were...
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| Format: | Dissertation |
| Language: | English |
| Published: |
2014
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| Online Access: | http://www.nusl.cz/ntk/nusl-338206 |
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