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Items where Author is "Leskó, A."
Group by: Item Type | No Grouping Jump to: Article Number of items: 3. ArticleLeskó, A. and Nyitrai-Sárdy, D. and Kállay, M. and Balga, I. (2014) The effect of yeast on the anthocyanin characteristics of fermented model solutions. Acta Alimentaria, 43 (2). pp. 232-238. ISSN 0139-3006 Leskó, A. and Kállay, M. (2011) Variations in the extractability of certain phenolic components in Vitis vinifera cv. ‘Blaufraenkisch’ clusters and wines as a function of vine load. Acta Alimentaria, 40 (Supple). pp. 91-100. ISSN 0139-3006 Leskó, A. and Kállay, M. and Nyúl-Pühra, B. and Nyitrai-Sárdy, D. (2011) The change of polyphenolic composition and tyrosol content of the wine as an effect of sur lie method. Acta Alimentaria, 40 (Supple). pp. 79-90. ISSN 0139-3006 |
