MartÃnez-Lapuente, L.; Guadalupe, Z.; Pérez-Porras, P.; Bautista-OrtÃn, A.B.; Gómez-Plaza, E.; Ayestarán, B.
Effect of Sonication Treatment and Maceration Time in the Extraction of Polysaccharide Compounds during Red Wine Vinification. Molecules 2021, 26, 4452.
https://doi.org/10.3390/molecules26154452
AMA Style
MartÃnez-Lapuente L, Guadalupe Z, Pérez-Porras P, Bautista-OrtÃn AB, Gómez-Plaza E, Ayestarán B.
Effect of Sonication Treatment and Maceration Time in the Extraction of Polysaccharide Compounds during Red Wine Vinification. Molecules. 2021; 26(15):4452.
https://doi.org/10.3390/molecules26154452
Chicago/Turabian Style
MartÃnez-Lapuente, Leticia, Zenaida Guadalupe, Paula Pérez-Porras, Ana Belén Bautista-OrtÃn, Encarna Gómez-Plaza, and Belén Ayestarán.
2021. "Effect of Sonication Treatment and Maceration Time in the Extraction of Polysaccharide Compounds during Red Wine Vinification" Molecules 26, no. 15: 4452.
https://doi.org/10.3390/molecules26154452
APA Style
MartÃnez-Lapuente, L., Guadalupe, Z., Pérez-Porras, P., Bautista-OrtÃn, A. B., Gómez-Plaza, E., & Ayestarán, B.
(2021). Effect of Sonication Treatment and Maceration Time in the Extraction of Polysaccharide Compounds during Red Wine Vinification. Molecules, 26(15), 4452.
https://doi.org/10.3390/molecules26154452