Å ottníková, V., HÅ™ivna, L., Jůzl, M., & Cwiková, O. (2014). THE DIFFERENCE IN COLOR AND SENSORY OF ORGANIC QUALITY WINE AND WINE FROM CONVENTIONAL CULTIVATION. Journal of Microbiology, Biotechnology and Food Sciences, 3(special issue 3 (Food Sciences), 285–288. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7592