Bogdan B, Doina Georgeta A, Oana Emilia C, Iuliana A, Constantin C, Nicoleta S, Gabriela R. The influence of different maceration techniques on the phenolic compounds and color parameters of red grapes Fetească neagră variety. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology [Internet]. 8Nov.2024 [cited 9Mar.2025];48(2):74-3. Available from: https://gup.ugal.ro/ugaljournals/index.php/food/article/view/7258