M. , Khositashvili; M. , Ormotsadze; A. , Kiknadze; L. , Kotorashvili; T. , Khositashvili; M. , Mikiashvili; N. , Khomasuridze. The Influence of Lysed Biomass of Wine Yeast on the Preservation of Aromatic Substances of Grapes during Alcoholic Fermentation. American Journal of Biology and Natural Sciences, [S. l.], v. 2, n. 8, p. 14–18, 2025. DOI: 10.51699/ajbns.v2i8.1306. Disponível em: https://www.biojournals.us/index.php/AJBNS/article/view/1306. Acesso em: 6 jun. 2026.