Croitoru, C., Vivas, N., Canariov, A., Deaconu, L., Codresi, C. and Hortolomei, G. (2009) “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(1), pp. 50–56. Available at: https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/3642 (Accessed: 3May2024).