KÁNTOR, A. .; PETROVÁ, J. .; HUTKOVÁ, J. .; KAČÁNIOVÁ, M. . Yeast diversity in new, still fermenting wine "federweisser". Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 10, n. 1, p. 120–125, 2016. DOI: 10.5219/547. Disponível em: http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/547. Acesso em: 3 jul. 2024.