KUUSI, T. The most important quality criteria of some home-grown black-currant varieties III. Aroma number, organoleptic evaluation, and degree of ripeness. Agricultural and Food Science, [S. l.], v. 38, n. 3, p. 150–161, 1966. DOI: 10.23986/afsci.71660. Disponível em: https://journal.fi/afs/article/view/71660. Acesso em: 24 nov. 2024.