HORVÁTH, E.; KOCSIS, L.; BAKÓ, A. Polyphenol- and anthocyanin content changes effected by different fermentation- pressing and aging technologies. International Journal of Horticultural Science, [S. l.], v. 20, n. 3-4, p. 65–67., 2014. DOI: 10.31421/IJHS/20/3-4/1138. Disponível em: https://ojs.lib.unideb.hu/IJHS/article/view/1138. Acesso em: 23 apr. 2021.