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Addition of rutin/quercetin mixture to spreadable processed cheese: Antioxidant and textural characteristics

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Citace článku v časopise:
ČERVENKA, Libor, Tomáš HÁJEK, Richardos-Nicolaos SALEK, Michaela ČERNÍKOVÁ, Helena VELICHOVÁ a František BUŇKA. Addition of rutin/quercetin mixture to spreadable processed cheese: Antioxidant and textural characteristics. Potravinarstvo Slovak Journal of Food Sciences [online]. 2018, vol. 12, iss. 1, s. 129-134. [cit. 2019-10-14]. ISSN 1338-0230. Dostupné z: http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/viewArticle/872.

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