JEDLIČKA, J. .; NOVOTNÁ, B. .; VALŠÍ­KOVÁ, M. . 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, [S. l.], v. 8, n. 1, p. 290–295, 2014. DOI: 10.5219/403. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/403. Acesso em: 30 may. 2024.