CSAPĂ“, J.; ALBERT, C. Wine adulteration and its detection based on the rate and the concentration of free amino acids. Acta Agraria Debreceniensis, [S. l.], n. 150, p. 139-151, 2018. DOI: 10.34101/actaagrar/150/1710. DisponĂ­vel em: https://ojs.lib.unideb.hu/actaagrar/article/view/1710. Acesso em: 23 sep. 2020.