BAJčAN*, D.; ČéRYOVá, S.; TOMáš, J. ANTIOXIDANT PROPERTIES OF THE BESTSELLING SLOVAK RED WINES. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 1, n. 4, p. 455–465, 2012. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/7241. Acesso em: 22 nov. 2024.