« Incidence of the treatment with oenological tannins on the red wines’ sensorial profile ». The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 33, no. 1 (juin 15, 2009): 50–56. Consulté le novembre 2, 2026. https://ojs.ugal.ro/index.php/food/article/view/3642.