Muñoz-Castells, R.; Moreno-GarcÃa, J.; GarcÃa-MartÃnez, T.; Mauricio, J.C.; Moreno, J.
Effect of Bentonite Addition to Pedro Ximénez White Grape Musts before Their Fermentation with Selected Yeasts on the Major Volatile Compounds and Polyols of Wines and Tentative Relationships with the Sensorial Evaluation. Molecules 2022, 27, 8057.
https://doi.org/10.3390/molecules27228057
AMA Style
Muñoz-Castells R, Moreno-GarcÃa J, GarcÃa-MartÃnez T, Mauricio JC, Moreno J.
Effect of Bentonite Addition to Pedro Ximénez White Grape Musts before Their Fermentation with Selected Yeasts on the Major Volatile Compounds and Polyols of Wines and Tentative Relationships with the Sensorial Evaluation. Molecules. 2022; 27(22):8057.
https://doi.org/10.3390/molecules27228057
Chicago/Turabian Style
Muñoz-Castells, Raquel, Jaime Moreno-GarcÃa, Teresa GarcÃa-MartÃnez, Juan Carlos Mauricio, and Juan Moreno.
2022. "Effect of Bentonite Addition to Pedro Ximénez White Grape Musts before Their Fermentation with Selected Yeasts on the Major Volatile Compounds and Polyols of Wines and Tentative Relationships with the Sensorial Evaluation" Molecules 27, no. 22: 8057.
https://doi.org/10.3390/molecules27228057
APA Style
Muñoz-Castells, R., Moreno-GarcÃa, J., GarcÃa-MartÃnez, T., Mauricio, J. C., & Moreno, J.
(2022). Effect of Bentonite Addition to Pedro Ximénez White Grape Musts before Their Fermentation with Selected Yeasts on the Major Volatile Compounds and Polyols of Wines and Tentative Relationships with the Sensorial Evaluation. Molecules, 27(22), 8057.
https://doi.org/10.3390/molecules27228057
