NáVOJSKá*, J.; BRANDES, W.; NAUER, S.; EDER, R.; FRANčáKOVá, H. INFLUENCE OF DIFFERENT OAK CHIPS ON AROMA COMPOUNDS IN WINE. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 1, n. 4, p. 957–971, 2012. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/7252. Acesso em: 22 nov. 2024.