DIMITROV, D.; YONCHEVA, T.; HAYGAROV, V. INFLUENCE OF MACERATION AND ADDED FLAVOR – RELEASING ENZYME ON THE AROMATIC COMPOSITION OF WHITE WINES. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 7, n. 3, p. 248–253, 2017. DOI: 10.15414/jmbfs.2017/18.7.3.248-253. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8672. Acesso em: 28 apr. 2024.