Keyword wine
ORAC- FLUORESCEIN AS A MODEL FOR EVALUATING ANTIOXIDANT ACTIVITY OF WINES
Pol. J. Food Nutr. Sci. 2003;53(Special issue 1s):133–136
POSSIBILITIES OF USING FLUORESCENCE IN WINE RESEARCH
Pol. J. Food Nutr. Sci. 2007;57(3):363–366
TECHNOLOGICAL VALUE OF OSMOTOLERANT YEAST ISOLATED FROM HIGH-SUGAR PEAR JUICES
Eugeniusz Pogorzelski, Mariola Kobus, Krystyna Kowal, Edyta Kordialik-Bogacka, Agnieszka Wilkowska, Wojciech Ambroziak
Pol. J. Food Nutr. Sci. 2007;57(1):57–62
INHIBITING EFFECT OF TANNIN IN CHOKEBERRY MUST ON THE WINEMAKING PROCESS
Pol. J. Food Nutr. Sci. 2006;56(1):49–53
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