Oliver Simancas, R.; DÃaz-Maroto, M.C.; Alañón Pardo, M.E.; Pérez Porras, P.; Bautista-OrtÃn, A.B.; Gómez-Plaza, E.; Pérez-Coello, M.S.
Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines. Molecules 2021, 26, 1193.
https://doi.org/10.3390/molecules26041193
AMA Style
Oliver Simancas R, DÃaz-Maroto MC, Alañón Pardo ME, Pérez Porras P, Bautista-OrtÃn AB, Gómez-Plaza E, Pérez-Coello MS.
Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines. Molecules. 2021; 26(4):1193.
https://doi.org/10.3390/molecules26041193
Chicago/Turabian Style
Oliver Simancas, Rodrigo, MarÃa Consuelo DÃaz-Maroto, MarÃa Elena Alañón Pardo, Paula Pérez Porras, Ana Belén Bautista-OrtÃn, Encarna Gómez-Plaza, and MarÃa Soledad Pérez-Coello.
2021. "Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines" Molecules 26, no. 4: 1193.
https://doi.org/10.3390/molecules26041193
APA Style
Oliver Simancas, R., DÃaz-Maroto, M. C., Alañón Pardo, M. E., Pérez Porras, P., Bautista-OrtÃn, A. B., Gómez-Plaza, E., & Pérez-Coello, M. S.
(2021). Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines. Molecules, 26(4), 1193.
https://doi.org/10.3390/molecules26041193