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Acuña-Avila PE, Vasquez-Murrieta MS, Cortés-Camargo S, Hernández-Botello MT, Ramos-Monroy O, López-Cortéz MdS. Wine Polyphenol Content during the Fermentation of Vitis vinifera CS Grapes and Its Relationship with the Presence of Minerals in the Resulting Wine. Applied Sciences. 2023; 13(14):8314. https://doi.org/10.3390/app13148314

Acuña-Avila, Pedro Estanislao, María Soledad Vasquez-Murrieta, Stefani Cortés-Camargo, Mayuric Teresa Hernández-Botello, Oswaldo Ramos-Monroy, and Ma del Socorro López-Cortéz. 2023. "Wine Polyphenol Content during the Fermentation of Vitis vinifera CS Grapes and Its Relationship with the Presence of Minerals in the Resulting Wine" Applied Sciences 13, no. 14: 8314. https://doi.org/10.3390/app13148314

Acuña-Avila, P. E., Vasquez-Murrieta, M. S., Cortés-Camargo, S., Hernández-Botello, M. T., Ramos-Monroy, O., & López-Cortéz, M. d. S. (2023). Wine Polyphenol Content during the Fermentation of Vitis vinifera CS Grapes and Its Relationship with the Presence of Minerals in the Resulting Wine. Applied Sciences, 13(14), 8314. https://doi.org/10.3390/app13148314