1.
Yoncheva T. The Influence of Fermentation Conditions on the Content of Phenolic Compounds, Anthocyanins and the Spectral Characteristics of Cabernet Sauvignon Wines. – 1 –Agrobiodivers Improv Nutr Health Life Qua [Internet]. 2019 Dec. 4 [cited 2024 Apr. 20];(3). Available from: https://agrobiodiversity.uniag.sk/scientificpapers/article/view/231