PÜHRA (BÖRÖCZKI), B.; KÁLLAY, M.; KORÁNY, K. Change of Thiamine concentration and amino acid composition during sparkling wine base Production. International Journal of Horticultural Science, [S. l.], v. 7, n. 1, p. 62–66., 2001. DOI: 10.31421/IJHS/7/1/250. Disponível em: https://ojs.lib.unideb.hu/IJHS/article/view/250.. Acesso em: 28 apr. 2024.