INFLUENCE OF SUGAR AND ACID CONCENTRATIONS TO SWEETNESS THRESHOLD OF STILL WHITE WINES. Works of the Faculty of Agriculture and Food Sciences University of Sarajevo, Sarajevo, Bosnia and Herzegovina, v. 70, n. 1, p. 165–180, 2026. DOI: 10.67407/rppf.2020.1.165. Disponível em: https://radovi.ppf.unsa.ba/index.php/rppf/article/view/118. Acesso em: 24 sep. 2026.