Christofi, S.; Papanikolaou, S.; Dimopoulou, M.; Terpou, A.; Cioroiu, I.B.; Cotea, V.; Kallithraka, S.
Effect of Yeast Assimilable Nitrogen Content on Fermentation Kinetics, Wine Chemical Composition and Sensory Character in the Production of Assyrtiko Wines. Appl. Sci. 2022, 12, 1405.
https://doi.org/10.3390/app12031405
AMA Style
Christofi S, Papanikolaou S, Dimopoulou M, Terpou A, Cioroiu IB, Cotea V, Kallithraka S.
Effect of Yeast Assimilable Nitrogen Content on Fermentation Kinetics, Wine Chemical Composition and Sensory Character in the Production of Assyrtiko Wines. Applied Sciences. 2022; 12(3):1405.
https://doi.org/10.3390/app12031405
Chicago/Turabian Style
Christofi, Stefania, Seraphim Papanikolaou, Maria Dimopoulou, Antonia Terpou, Ionel Bogdan Cioroiu, Valeriu Cotea, and Stamatina Kallithraka.
2022. "Effect of Yeast Assimilable Nitrogen Content on Fermentation Kinetics, Wine Chemical Composition and Sensory Character in the Production of Assyrtiko Wines" Applied Sciences 12, no. 3: 1405.
https://doi.org/10.3390/app12031405
APA Style
Christofi, S., Papanikolaou, S., Dimopoulou, M., Terpou, A., Cioroiu, I. B., Cotea, V., & Kallithraka, S.
(2022). Effect of Yeast Assimilable Nitrogen Content on Fermentation Kinetics, Wine Chemical Composition and Sensory Character in the Production of Assyrtiko Wines. Applied Sciences, 12(3), 1405.
https://doi.org/10.3390/app12031405
