[1]
Jedlička, J. , Novotná, B. and Valší­ková, M. 2014. Evaluation of influence of the locality, the vintage year, wine variety and fermentation process on volume of cooper and lead in wine. Potravinarstvo Slovak Journal of Food Sciences. 8, 1 (Nov. 2014), 290–295. DOI:https://doi.org/10.5219/403.