1.
Zivkovic N. EFFECTS OF SPONTANEOUS AND INOCULATED FERMENTATION ON THE TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF CABERNET SAUVIGNON WINES AND FERMENTED POMACE. ffr [Internet]. 2024 Jun. 26 [cited 2026 Jul. 12];51(1):119-2. Available from: https://asistent.ceon.rs/index.php/ffr/article/view/50339