ZIVKOVIC, Nikolina. EFFECTS OF SPONTANEOUS AND INOCULATED FERMENTATION ON THE TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF CABERNET SAUVIGNON WINES AND FERMENTED POMACE. Food and Feed Research, [S. l.], v. 51, n. 1, p. 119–129, 2024. DOI: 10.5937/ffr0-50339. Dostupno na: https://asistent.ceon.rs/index.php/ffr/article/view/50339. Pristupljeno: 12 juli. 2026.