Fišera M, Å ustová K, Tvrzník P, Velichová H, Fišerová L, Lukášková E, Kráčmar S. REDUCE THE SULPHUR DIOXIDE CONTENT OF WINE BY BIOLOGICAL PROCESS IN RELATION TO THE CONTENT OF POLYPHENOLIC SUBSTANCES . J microb biotech food sci [Internet]. 2022 Apr. 1 [cited 2026 Sep. 25];11(5):e5975. Available from: https://office2.jmbfs.org/index.php/JMBFS/article/view/5975