  |
Items where Author is "Nyitrai-Sárdy, D."
Group by: Item Type | No Grouping Jump to: Article Number of items: 3. ArticleNagy, B. and Soós, J. and Horvath, B. and Kállay, M. and Nyúl-Pühra, B. and Nyitrai-Sárdy, D. (2017) The effect of fine lees as a reducing agent in sur lie wines, aged with various sulphur dioxide concentrations. Acta Alimentaria, 46 (1). pp. 109-115. ISSN 0139-3006 Leskó, 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. 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 |
