Order Article Reprints

Fortes JP, Franco FW, Baranzelli J, Ugalde GA, Ballus CA, Rodrigues E, Mazutti MA, Somacal S, Sautter CK. Enhancement of the Functional Properties of Mead Aged with Oak (Quercus) Chips at Different Toasting Levels. Molecules. 2023; 28(1):56. https://doi.org/10.3390/molecules28010056

Fortes, Juciane Prois, Fernanda Wouters Franco, Julia Baranzelli, Gustavo Andrade Ugalde, Cristiano Augusto Ballus, Eliseu Rodrigues, Márcio Antônio Mazutti, Sabrina Somacal, and Claudia Kaehler Sautter. 2023. "Enhancement of the Functional Properties of Mead Aged with Oak (Quercus) Chips at Different Toasting Levels" Molecules 28, no. 1: 56. https://doi.org/10.3390/molecules28010056

Fortes, J. P., Franco, F. W., Baranzelli, J., Ugalde, G. A., Ballus, C. A., Rodrigues, E., Mazutti, M. A., Somacal, S., & Sautter, C. K. (2023). Enhancement of the Functional Properties of Mead Aged with Oak (Quercus) Chips at Different Toasting Levels. Molecules, 28(1), 56. https://doi.org/10.3390/molecules28010056