[1]
Horváth, E., Kocsis, L. and Bakó, A. 2014. Polyphenol- and anthocyanin content changes effected by different fermentation- pressing and aging technologies. International Journal of Horticultural Science. 20, 3-4 (Sep. 2014), 65–67. DOI:https://doi.org/10.31421/IJHS/20/3-4/1138.