Errichiello, F.; Picariello, L.; Forino, M.; Blaiotta, G.; Petruzziello, E.; Moio, L.; Gambuti, A.
Copper (II) Level in Musts Affects Acetaldehyde Concentration, Phenolic Composition, and Chromatic Characteristics of Red and White Wines. Molecules 2024, 29, 2907.
https://doi.org/10.3390/molecules29122907
AMA Style
Errichiello F, Picariello L, Forino M, Blaiotta G, Petruzziello E, Moio L, Gambuti A.
Copper (II) Level in Musts Affects Acetaldehyde Concentration, Phenolic Composition, and Chromatic Characteristics of Red and White Wines. Molecules. 2024; 29(12):2907.
https://doi.org/10.3390/molecules29122907
Chicago/Turabian Style
Errichiello, Francesco, Luigi Picariello, Martino Forino, Giuseppe Blaiotta, Ernesto Petruzziello, Luigi Moio, and Angelita Gambuti.
2024. "Copper (II) Level in Musts Affects Acetaldehyde Concentration, Phenolic Composition, and Chromatic Characteristics of Red and White Wines" Molecules 29, no. 12: 2907.
https://doi.org/10.3390/molecules29122907
APA Style
Errichiello, F., Picariello, L., Forino, M., Blaiotta, G., Petruzziello, E., Moio, L., & Gambuti, A.
(2024). Copper (II) Level in Musts Affects Acetaldehyde Concentration, Phenolic Composition, and Chromatic Characteristics of Red and White Wines. Molecules, 29(12), 2907.
https://doi.org/10.3390/molecules29122907
