BAKARDZHIYSKI, Ivan Chenkov.
 Changes of some groups of phenolic compounds, color characteristics and antioxidant activity of red wine from Bulgaria as a result of bentonite and cold treatments.
<strong>Food Science and Applied Biotechnology</strong>, [S.l.], v. 5, n. 2, p. 151-159, oct. 2022.
ISSN 2603-3380.
Available at: &lt;<a href="https://www.ijfsab.com/index.php/fsab/article/view/191" target="_new">https://www.ijfsab.com/index.php/fsab/article/view/191</a>&gt;. Date accessed: 14 jan. 2026.
doi: <a href="https://doi.org/10.30721/fsab2022.v5.i2.191">https://doi.org/10.30721/fsab2022.v5.i2.191</a>.