BALGA, I.; KISS, A.; GÁL, L.; LESKÓ, A.; KÁLLAY, M. Evaluating the correlation between chemical and sensory compounds in Blaufränkisch and Cabernet Franc wines. Wine Studies, [S. l.], v. 1, 2022. DOI: 10.4081/ws.4469. Disponível em: https://www.pagepressjournals.org/wine/article/view/ws.2014.4469. Acesso em: 29 mar. 2024.