Gambuti, A.; Picariello, L.; Forino, M.; Errichiello, F.; Guerriero, A.; Moio, L.
How the Management of pH during Winemaking Affects Acetaldehyde, Polymeric Pigments and Color Evolution of Red Wine. Appl. Sci. 2022, 12, 2555.
https://doi.org/10.3390/app12052555
AMA Style
Gambuti A, Picariello L, Forino M, Errichiello F, Guerriero A, Moio L.
How the Management of pH during Winemaking Affects Acetaldehyde, Polymeric Pigments and Color Evolution of Red Wine. Applied Sciences. 2022; 12(5):2555.
https://doi.org/10.3390/app12052555
Chicago/Turabian Style
Gambuti, Angelita, Luigi Picariello, Martino Forino, Francesco Errichiello, Antonio Guerriero, and Luigi Moio.
2022. "How the Management of pH during Winemaking Affects Acetaldehyde, Polymeric Pigments and Color Evolution of Red Wine" Applied Sciences 12, no. 5: 2555.
https://doi.org/10.3390/app12052555
APA Style
Gambuti, A., Picariello, L., Forino, M., Errichiello, F., Guerriero, A., & Moio, L.
(2022). How the Management of pH during Winemaking Affects Acetaldehyde, Polymeric Pigments and Color Evolution of Red Wine. Applied Sciences, 12(5), 2555.
https://doi.org/10.3390/app12052555