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  1. 1
    Fatty acid composition and sensory properties as descriptors of differentiation of specialty coffees based on spontaneous and induced processing methods

    Fatty acid composition and sensory properties as descriptors of differentiation of specialty coffees based on spontaneous and induced processing methods by Matúš Várady, Magdalena Grajzer, Iwan Zalewski, Jan Tauchen, Adéla Fraňková, Pavel Klouček, Peter Popelka

    Published 2024-12-01
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    Article
  2. 2
    Use of natural extract from HOP, thyme, orange and algae to protect potatoes against potato blight (Phytophthora infestans)

    Use of natural extract from HOP, thyme, orange and algae to protect potatoes against potato blight (Phytophthora infestans) by Pavel Procházka, Jiří Holejšovský, Jan Řehoř, Jan Vostřel, Václav Brant, Markéta Poděbradská, Adéla Fraňková

    Published 2024-12-01
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