Acta Univ. Agric. Silvic. Mendelianae Brun. 2010, 58, 407-412

https://doi.org/10.11118/actaun201058050407
Published online 2014-08-06

The content of sensory active compounds and flavour of several types of yogurts

Eva Vítová, Libor Babák, Radka Mokáňová, Eva Hýsková, Jana Zemanová

Ústav chemie potravin a biotechnologií, Fakulta chemická, Vysoké učení technické v Brně, Purkyňova 118, 612 00 Brno, Česká republika

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