Liu, P.-H.; Vrigneau, C.; Salmon, T.; Hoang, D.A.; Boulet, J.-C.; Jégou, S.; Marchal, R.
Influence of Grape Berry Maturity on Juice and Base Wine Composition and Foaming Properties of Sparkling Wines from the Champagne Region. Molecules 2018, 23, 1372.
https://doi.org/10.3390/molecules23061372
AMA Style
Liu P-H, Vrigneau C, Salmon T, Hoang DA, Boulet J-C, Jégou S, Marchal R.
Influence of Grape Berry Maturity on Juice and Base Wine Composition and Foaming Properties of Sparkling Wines from the Champagne Region. Molecules. 2018; 23(6):1372.
https://doi.org/10.3390/molecules23061372
Chicago/Turabian Style
Liu, Pin-He, Céline Vrigneau, Thomas Salmon, Duc An Hoang, Jean-Claude Boulet, Sandrine Jégou, and Richard Marchal.
2018. "Influence of Grape Berry Maturity on Juice and Base Wine Composition and Foaming Properties of Sparkling Wines from the Champagne Region" Molecules 23, no. 6: 1372.
https://doi.org/10.3390/molecules23061372
APA Style
Liu, P.-H., Vrigneau, C., Salmon, T., Hoang, D. A., Boulet, J.-C., Jégou, S., & Marchal, R.
(2018). Influence of Grape Berry Maturity on Juice and Base Wine Composition and Foaming Properties of Sparkling Wines from the Champagne Region. Molecules, 23(6), 1372.
https://doi.org/10.3390/molecules23061372