Å ottníková, Viera, Luděk HÅ™ivna, Miroslav Jůzl, and Olga Cwiková. “THE DIFFERENCE IN COLOR AND SENSORY OF ORGANIC QUALITY WINE AND WINE FROM CONVENTIONAL CULTIVATION”. Journal of microbiology, biotechnology and food sciences 3, no. special issue 3 (Food Sciences) (February 1, 2014): 285–288. Accessed May 4, 2024. https://office2.jmbfs.org/index.php/JMBFS/article/view/7592.