Errichiello, F.; Forino, M.; Picariello, L.; Moio, L.; Gambuti, A.
Analysis of Polyphenols During Alcoholic Fermentation of Red Grape Aglianico (Vitis vinifera L.): Potential Winemaking Optimization and Pomace Valorization. Molecules 2024, 29, 5962.
https://doi.org/10.3390/molecules29245962
AMA Style
Errichiello F, Forino M, Picariello L, Moio L, Gambuti A.
Analysis of Polyphenols During Alcoholic Fermentation of Red Grape Aglianico (Vitis vinifera L.): Potential Winemaking Optimization and Pomace Valorization. Molecules. 2024; 29(24):5962.
https://doi.org/10.3390/molecules29245962
Chicago/Turabian Style
Errichiello, Francesco, Martino Forino, Luigi Picariello, Luigi Moio, and Angelita Gambuti.
2024. "Analysis of Polyphenols During Alcoholic Fermentation of Red Grape Aglianico (Vitis vinifera L.): Potential Winemaking Optimization and Pomace Valorization" Molecules 29, no. 24: 5962.
https://doi.org/10.3390/molecules29245962
APA Style
Errichiello, F., Forino, M., Picariello, L., Moio, L., & Gambuti, A.
(2024). Analysis of Polyphenols During Alcoholic Fermentation of Red Grape Aglianico (Vitis vinifera L.): Potential Winemaking Optimization and Pomace Valorization. Molecules, 29(24), 5962.
https://doi.org/10.3390/molecules29245962