EFFECT OF VARIOUS SULPHUR DIOXIDE ADDITIONS ON AMOUNT OF DISSOLVED OXYGEN, TOTAL ANTIOXIDANT CAPACITY AND SENSORY PROPERTIES OF WHITE WINES
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F14%3APU113383" target="_blank" >RIV/00216305:26310/14:PU113383 - isvavai.cz</a>
Alternative codes found
RIV/62156489:43510/14:00233693 RIV/70883521:28610/14:43872758 RIV/70883521:28110/14:43872758
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
EFFECT OF VARIOUS SULPHUR DIOXIDE ADDITIONS ON AMOUNT OF DISSOLVED OXYGEN, TOTAL ANTIOXIDANT CAPACITY AND SENSORY PROPERTIES OF WHITE WINES
Original language description
The article deals with effect of various suplhur dioxide additions on amount of dissolved oxygen, on their effects on total antioxidant capacity and subsequent sensory properties of white wines.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
<a href="/en/project/ED2.1.00%2F03.0111" target="_blank" >ED2.1.00/03.0111: Centre of Polymer Systems</a><br>
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Mitteilungen Klosterneuburg
ISSN
0007-5922
e-ISSN
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Volume of the periodical
64
Issue of the periodical within the volume
4
Country of publishing house
AT - AUSTRIA
Number of pages
8
Pages from-to
193-200
UT code for WoS article
000349939200005
EID of the result in the Scopus database
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