Serrano, A.; DÃaz-Navarrete, P.; Mora, R.; Ciudad, G.; Ortega, J.C.; Pinto-Ibieta, F.
Acid Hydrothermal Amendment of Grape Wine Pomace: Enhancement of Phenol and Carbohydrate Co-Solubilization. Agronomy 2023, 13, 1501.
https://doi.org/10.3390/agronomy13061501
AMA Style
Serrano A, DÃaz-Navarrete P, Mora R, Ciudad G, Ortega JC, Pinto-Ibieta F.
Acid Hydrothermal Amendment of Grape Wine Pomace: Enhancement of Phenol and Carbohydrate Co-Solubilization. Agronomy. 2023; 13(6):1501.
https://doi.org/10.3390/agronomy13061501
Chicago/Turabian Style
Serrano, Antonio, Paola DÃaz-Navarrete, Roberto Mora, Gustavo Ciudad, Juan Carlos Ortega, and Fernanda Pinto-Ibieta.
2023. "Acid Hydrothermal Amendment of Grape Wine Pomace: Enhancement of Phenol and Carbohydrate Co-Solubilization" Agronomy 13, no. 6: 1501.
https://doi.org/10.3390/agronomy13061501
APA Style
Serrano, A., DÃaz-Navarrete, P., Mora, R., Ciudad, G., Ortega, J. C., & Pinto-Ibieta, F.
(2023). Acid Hydrothermal Amendment of Grape Wine Pomace: Enhancement of Phenol and Carbohydrate Co-Solubilization. Agronomy, 13(6), 1501.
https://doi.org/10.3390/agronomy13061501