Å OTTNíKOVá, V.; HÅ™IVNA, L.; JůZL, M.; CWIKOVá, O. THE DIFFERENCE IN COLOR AND SENSORY OF ORGANIC QUALITY WINE AND WINE FROM CONVENTIONAL CULTIVATION. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 3, n. special issue 3 (Food Sciences), p. 285–288, 2014. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/7592. Acesso em: 4 may. 2024.