CEYHAN, S.; ERKMEN, O. Identification of phenolic compounds and changes in their content during processes of white wines. Carpathian Journal of Food Science and Technology, [S. l.], v. 15, n. 4, p. 217–226, 2025. Disponível em: https://opacj.org/carpathian-fst/article/view/10.34302_crpjfst_2023.15.4.17. Acesso em: 15 dec. 2025.