Ross-Magahy, M.L.; MartÃnez-Lapuente, L.; Ayestarán, B.; Guadalupe, Z.
Exploring the Influence of Toasting Levels, Grain Sizes, and Their Combination on the Volatile Profile of Tempranillo Red Wines Aged in Quercus petraea Barrels. Molecules 2025, 30, 1293.
https://doi.org/10.3390/molecules30061293
AMA Style
Ross-Magahy ML, MartÃnez-Lapuente L, Ayestarán B, Guadalupe Z.
Exploring the Influence of Toasting Levels, Grain Sizes, and Their Combination on the Volatile Profile of Tempranillo Red Wines Aged in Quercus petraea Barrels. Molecules. 2025; 30(6):1293.
https://doi.org/10.3390/molecules30061293
Chicago/Turabian Style
Ross-Magahy, Mikel LandÃn, Leticia MartÃnez-Lapuente, Belén Ayestarán, and Zenaida Guadalupe.
2025. "Exploring the Influence of Toasting Levels, Grain Sizes, and Their Combination on the Volatile Profile of Tempranillo Red Wines Aged in Quercus petraea Barrels" Molecules 30, no. 6: 1293.
https://doi.org/10.3390/molecules30061293
APA Style
Ross-Magahy, M. L., MartÃnez-Lapuente, L., Ayestarán, B., & Guadalupe, Z.
(2025). Exploring the Influence of Toasting Levels, Grain Sizes, and Their Combination on the Volatile Profile of Tempranillo Red Wines Aged in Quercus petraea Barrels. Molecules, 30(6), 1293.
https://doi.org/10.3390/molecules30061293