Carbonero-Pacheco, J.; García-Jiménez, Á.; García-García, J.C.; Santos-Dueñas, I.M.; García-Martínez, T.; Moreno, J.; Moreno-García, J.; Mauricio, J.C.
Use of Wickerhamomyces anomalus Strains from Biologically Aged Wines to Improve the Sensorial Profile of Young White Wines. Appl. Sci. 2025, 15, 1546.
https://doi.org/10.3390/app15031546
AMA Style
Carbonero-Pacheco J, García-Jiménez Á, García-García JC, Santos-Dueñas IM, García-Martínez T, Moreno J, Moreno-García J, Mauricio JC.
Use of Wickerhamomyces anomalus Strains from Biologically Aged Wines to Improve the Sensorial Profile of Young White Wines. Applied Sciences. 2025; 15(3):1546.
https://doi.org/10.3390/app15031546
Chicago/Turabian Style
Carbonero-Pacheco, Juan, Álvaro García-Jiménez, Juan Carlos García-García, Inés M. Santos-Dueñas, Teresa García-Martínez, Juan Moreno, Jaime Moreno-García, and Juan Carlos Mauricio.
2025. "Use of Wickerhamomyces anomalus Strains from Biologically Aged Wines to Improve the Sensorial Profile of Young White Wines" Applied Sciences 15, no. 3: 1546.
https://doi.org/10.3390/app15031546
APA Style
Carbonero-Pacheco, J., García-Jiménez, Á., García-García, J. C., Santos-Dueñas, I. M., García-Martínez, T., Moreno, J., Moreno-García, J., & Mauricio, J. C.
(2025). Use of Wickerhamomyces anomalus Strains from Biologically Aged Wines to Improve the Sensorial Profile of Young White Wines. Applied Sciences, 15(3), 1546.
https://doi.org/10.3390/app15031546
