KOJIć, N.; JAKOBEK, L. THE IMPACT OF DIFFERENT PACKAGING AND STORAGE TIME ON PHISYCOCHEMICAL PROPERTIES AND COLOR OF RED WINES. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 10, n. 6, p. e3036, 2021. DOI: 10.15414/jmbfs.3036. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/3036. Acesso em: 4 mar. 2024.