BAJČAN, D. .; VOLLMANNOVÁ, A. .; ŠIMANSKÝ, V. .; BYSTRICKÁ, J. .; TREBICHALSKÝ, P. .; JÚLIUS ÁRVAY, J. . Árvay .; CZAKO, P. . Antioxidant activity, phenolic content and colour of the Slovak cabernet sauvignon wines. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 10, n. 1, p. 89–94, 2016. DOI: 10.5219/534. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/534. Acesso em: 27 may. 2024.