Dimitrov, D., Yoncheva, T. and Haygarov, V. (2017) “INFLUENCE OF MACERATION AND ADDED FLAVOR – RELEASING ENZYME ON THE AROMATIC COMPOSITION OF WHITE WINES”, Journal of microbiology, biotechnology and food sciences, 7(3), pp. 248–253. doi: 10.15414/jmbfs.2017/18.7.3.248-253.