{"title":"Alkohole wyższe i estry w piwie – biosynteza, charakterystyka i kontrola stężenia","authors":"A. Poreda","doi":"10.15199/64.2024.1.1","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":485132,"journal":{"name":"Przemysł Fermentacyjny i Owocowo-Warzywny","volume":"32 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Przemysł Fermentacyjny i Owocowo-Warzywny","FirstCategoryId":"0","ListUrlMain":"https://doi.org/10.15199/64.2024.1.1","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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