INFLUENCE OF YEAST RACES ON AROMATIC PROPERTIES OF CHAMPAGNE PREPARED USING TRADITIONAL TECHNOLOGY by L. V. Gnetko, L. P. Nerovnykh, M. M. Kobleva

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Study of the influence of fermentation conditions on the content of aroma-forming substances in young red wines by L. V. Gnetko, M. M. Udychak, M. M. Kobleva, B. B. Siyukhova

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Influence of enzymative catalysis on technological parameters of apple juice production by L. V. Gnetko, L. P. Nerovnykh, M. M. Udychak, B. B. Siyukhova, M. M. Kobleva

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