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]. 26. Juni 2024. [citirano 12. Juli 2026.];51(1):119-2. Dostupno na: https://asistent.ceon.rs/index.php/ffr/article/view/50339