PRŮŠOVÁ, B.; KOSTELNIKOVA, K.; LICEK, J.; SOCHOR, J.; BARON, M. EFFECT OF HYDROXYCINNAMIC ACIDS AND SUCCINIC ACID ON MALOLACTIC FERMENTATION OF WHITE AND RED WINES. Journal of microbiology, biotechnology and food sciences, [S. l.], p. e12500, 2026. DOI: 10.55251/jmbfs.12500. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/12500. Acesso em: 20 aug. 2026.