BAYRAM, M.; TOPUZ, S.; KAYA, C.; ANLI, R. E. Effect of Oak Chips Application on Phenolic Compounds of Wine Vinegars at Different Maturation Times. Türk Tarım - Gıda Bilim ve Teknoloji Dergisi, [S. l.], v. 9, n. 6, p. 1053–1061, 2021. DOI: 10.24925/turjaf.v9i6.1053-1061.4192. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/4192. Acesso em: 3 tem. 2024.