Article Versions Notes

Regecová I, Semjon B, Jevinová P, Očenáš P, Výrostková J, Šuľáková L, Nosková E, Marcinčák S, Bartkovský M. Detection of Microbiota during the Fermentation Process of Wine in Relation to the Biogenic Amine Content. Foods. 2022; 11(19):3061. https://doi.org/10.3390/foods11193061

Regecová, Ivana, Boris Semjon, Pavlina Jevinová, Peter Očenáš, Jana Výrostková, Lucia Šuľáková, Erika Nosková, Slavomír Marcinčák, and Martin Bartkovský. 2022. "Detection of Microbiota during the Fermentation Process of Wine in Relation to the Biogenic Amine Content" Foods 11, no. 19: 3061. https://doi.org/10.3390/foods11193061

Regecová, I., Semjon, B., Jevinová, P., Očenáš, P., Výrostková, J., Šuľáková, L., Nosková, E., Marcinčák, S., & Bartkovský, M. (2022). Detection of Microbiota during the Fermentation Process of Wine in Relation to the Biogenic Amine Content. Foods, 11(19), 3061. https://doi.org/10.3390/foods11193061