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内部出版物
在“
Elsevier电子期刊
”中,
命中:
2
条,耗时:0.0229657 秒
1.
Bacte
ria
l consortia at different wine fermentation phases of two typical Central European grape varieties: Blaufränkisch (Fran
kov
ka modrá) and Grüner Veltliner (Veltlínske zelené)
作者:
Zuzana God&
aacute
;
lov&
aacute
;
a
;
Lucia Kra
kov
&
aacute
;
b
;
Andrea Pu&scaron
;
k&
aacute
;
rov&
aacute
;
b
;
M&
aacute
;
ria
Bučkov
&
aacute
;
b
;
Tom&
aacute
;
&scaron
;
Kuchta
a
;
Ľubica Piknov&
aacute
;
a
;
Domenico Pangallo
b
;
domenico.pangallo@savba.sk" class="auth_mail" title="E-mail the corresponding author
关键词:
Bacte
ria
l community
;
Cultivation
;
Culture-independent
;
Grape
;
Must
;
Blaufrä
;
nkisch
;
Grü
;
ner Veltliner
刊名:International Journal of Food Microbiology
出版年:2016
2.
Microbial diversity and volatile odour-active compounds of barrelled ewes' cheese as an intermediate product that determines the quality of winter bryndza cheese
作者:
Jana S&
aacute
;
deck&
aacute
;
a
;
Nikoleta &Scaron
;
a
kov
&
aacute
;
b
;
c
;
Domenico Pangallo
b
;
domenico.pangallo@savba.sk" class="auth_mail" title="E-mail the corresponding author
;
Janka Koreňov&
aacute
;
a
;
Emil Kolek
a
;
Andrea Pu&scaron
;
k&
aacute
;
rov&
aacute
;
b
;
M&
aacute
;
ria
Bučkov
&
aacute
;
b
;
Lubomí
;
r Valí
;
k
c
;
Tom&
aacute
;
&scaron
;
Kuchta
a
关键词:
Cheese
;
Lactic acid bacte
ria
;
Yeasts
;
Volatiles
;
Gas chromatography-olfactometry
刊名:LWT - Food Science and Technology
出版年:2016
1
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