Horváth, E., L. Kocsis, and A. Bakó. “Polyphenol- and Anthocyanin Content Changes Effected by Different Fermentation- Pressing and Aging Technologies”. International Journal of Horticultural Science 20, no. 3-4 (September 7, 2014): 65–67. Accessed November 22, 2024. https://ojs.lib.unideb.hu/IJHS/article/view/1138.