E. Horváth, L. Kocsis, and A. Bakó, “Polyphenol- and anthocyanin content changes effected by different fermentation- pressing and aging technologies”, Int. j. hortic. sci., vol. 20, no. 3-4, pp. 65–67., Sep. 2014, doi: 10.31421/IJHS/20/3-4/1138.