CHANGES IN CIELAB CHROMATIC PROPERTIES OF WHITE WINES WITH MODELED HIGH CONTENTS OF SULFUR DIOXIDE (M. Blesić, A. Serdarević, N. Spaho, M. Smajić Murtić, T. Jovanović Cvetković, & T. Banjanin , Trans.). (2026). Works of the Faculty of Agriculture and Food Sciences University of Sarajevo, 73(1), 160-174. https://doi.org/10.67407/rppf.2023.1.160