VAVŘINÍK, A.; ŠTUSKOVÁ, K.; BAROŇ, M.; SOCHOR, J. The production of wine vinegar using different types of acetic acid bacteria. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 16, p. 556–567, 2022. DOI: 10.5219/1723. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1723. Acesso em: 21 nov. 2024.