TROMP, A.; DE KLERK, C. Effect of Copperoxychloride on the Fermentation of Must and on Wine Quality. South African Journal of Enology and Viticulture, [S. l.], v. 9, n. 1, p. 31–36, 2017. DOI: 10.21548/9-1-2307. Disponível em: https://www.journals.ac.za/sajev/article/view/2307. Acesso em: 21 feb. 2026.