Muñoz-González, C.; Canon, F.; Feron, G.; Guichard, E.; Pozo-Bayón, M.A.
Assessment Wine Aroma Persistence by Using an in Vivo PTR-ToF-MS Approach and Its Relationship with Salivary Parameters. Molecules 2019, 24, 1277.
https://doi.org/10.3390/molecules24071277
AMA Style
Muñoz-González C, Canon F, Feron G, Guichard E, Pozo-Bayón MA.
Assessment Wine Aroma Persistence by Using an in Vivo PTR-ToF-MS Approach and Its Relationship with Salivary Parameters. Molecules. 2019; 24(7):1277.
https://doi.org/10.3390/molecules24071277
Chicago/Turabian Style
Muñoz-González, Carolina, Francis Canon, Gilles Feron, Elisabeth Guichard, and Maria Angeles Pozo-Bayón.
2019. "Assessment Wine Aroma Persistence by Using an in Vivo PTR-ToF-MS Approach and Its Relationship with Salivary Parameters" Molecules 24, no. 7: 1277.
https://doi.org/10.3390/molecules24071277
APA Style
Muñoz-González, C., Canon, F., Feron, G., Guichard, E., & Pozo-Bayón, M. A.
(2019). Assessment Wine Aroma Persistence by Using an in Vivo PTR-ToF-MS Approach and Its Relationship with Salivary Parameters. Molecules, 24(7), 1277.
https://doi.org/10.3390/molecules24071277