Pérez-Porras, P.; Gómez-Plaza, E.; Muñoz GarcÃa, R.; DÃaz-Maroto, M.C.; Moreno-Olivares, J.D.; Bautista-OrtÃn, A.B.
Prefermentative Grape Microwave Treatment as a Tool for Increasing Red Wine Phenolic Content and Reduce Maceration Time. Appl. Sci. 2022, 12, 8164.
https://doi.org/10.3390/app12168164
AMA Style
Pérez-Porras P, Gómez-Plaza E, Muñoz GarcÃa R, DÃaz-Maroto MC, Moreno-Olivares JD, Bautista-OrtÃn AB.
Prefermentative Grape Microwave Treatment as a Tool for Increasing Red Wine Phenolic Content and Reduce Maceration Time. Applied Sciences. 2022; 12(16):8164.
https://doi.org/10.3390/app12168164
Chicago/Turabian Style
Pérez-Porras, Paula, Encarna Gómez-Plaza, Raquel Muñoz GarcÃa, MarÃa Consuelo DÃaz-Maroto, Juan Daniel Moreno-Olivares, and Ana Belén Bautista-OrtÃn.
2022. "Prefermentative Grape Microwave Treatment as a Tool for Increasing Red Wine Phenolic Content and Reduce Maceration Time" Applied Sciences 12, no. 16: 8164.
https://doi.org/10.3390/app12168164
APA Style
Pérez-Porras, P., Gómez-Plaza, E., Muñoz GarcÃa, R., DÃaz-Maroto, M. C., Moreno-Olivares, J. D., & Bautista-OrtÃn, A. B.
(2022). Prefermentative Grape Microwave Treatment as a Tool for Increasing Red Wine Phenolic Content and Reduce Maceration Time. Applied Sciences, 12(16), 8164.
https://doi.org/10.3390/app12168164