Vlahou, E.; Christofi, S.; Roussis, I.G.; Kallithraka, S.
Browning Development and Antioxidant Compounds in White Wines after Selenium, Iron, and Peroxide Addition. Appl. Sci. 2022, 12, 3834.
https://doi.org/10.3390/app12083834
AMA Style
Vlahou E, Christofi S, Roussis IG, Kallithraka S.
Browning Development and Antioxidant Compounds in White Wines after Selenium, Iron, and Peroxide Addition. Applied Sciences. 2022; 12(8):3834.
https://doi.org/10.3390/app12083834
Chicago/Turabian Style
Vlahou, Eftihia, Stefania Christofi, Ioannis G. Roussis, and Stamatina Kallithraka.
2022. "Browning Development and Antioxidant Compounds in White Wines after Selenium, Iron, and Peroxide Addition" Applied Sciences 12, no. 8: 3834.
https://doi.org/10.3390/app12083834
APA Style
Vlahou, E., Christofi, S., Roussis, I. G., & Kallithraka, S.
(2022). Browning Development and Antioxidant Compounds in White Wines after Selenium, Iron, and Peroxide Addition. Applied Sciences, 12(8), 3834.
https://doi.org/10.3390/app12083834