Del Barrio-Galán, R.; Úbeda, C.; Gil, M.; Medel-Marabolí, M.; Sieczkowski, N.; Peña-Neira, Á.
Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines. Molecules 2019, 24, 1478.
https://doi.org/10.3390/molecules24081478
AMA Style
Del Barrio-Galán R, Úbeda C, Gil M, Medel-Marabolí M, Sieczkowski N, Peña-Neira Á.
Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines. Molecules. 2019; 24(8):1478.
https://doi.org/10.3390/molecules24081478
Chicago/Turabian Style
Del Barrio-Galán, Rubén, Cristina Úbeda, Mariona Gil, Marcela Medel-Marabolí, Nathalie Sieczkowski, and Álvaro Peña-Neira.
2019. "Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines" Molecules 24, no. 8: 1478.
https://doi.org/10.3390/molecules24081478
APA Style
Del Barrio-Galán, R., Úbeda, C., Gil, M., Medel-Marabolí, M., Sieczkowski, N., & Peña-Neira, Á.
(2019). Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines. Molecules, 24(8), 1478.
https://doi.org/10.3390/molecules24081478