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Antioxidant properties of processed cheese spread after freeze-dried and oven-dried grape skin powder addition

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Citace článku v časopise:
FRÜHBAUEROVÁ, Michaela, Libor ČERVENKA, Tomáš HÁJEK, Richardos-Nicolaos SALEK, Helena VELICHOVÁ a František BUŇKA. Antioxidant properties of processed cheese spread after freeze-dried and oven-dried grape skin powder addition. Potravinarstvo Slovak Journal of Food Sciences [online]. 2020, vol. 14, s. 230-238. [cit. 2020-10-20]. ISSN 1338-0230. Dostupné z: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1310/1288.

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