For citations:
Ageeva N.M., Tichonova A.N., Biryukov A.P. Effect of enzyme preparations on the aroma-forming components of red table wines. Proceedings of Universities. Applied Chemistry and Biotechnology. 2020;10(2):251-260. (In Russ.) https://doi.org/10.21285/2227-2925-2020-10-2-251-260