Article Versions Notes

Naselli V, Prestianni R, Badalamenti N, Matraxia M, Maggio A, Alfonzo A, Gaglio R, Vagnoli P, Settanni L, Bruno M, et al. Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts. Antioxidants. 2023; 12(2):439. https://doi.org/10.3390/antiox12020439

Naselli, Vincenzo, Rosario Prestianni, Natale Badalamenti, Michele Matraxia, Antonella Maggio, Antonio Alfonzo, Raimondo Gaglio, Paola Vagnoli, Luca Settanni, Maurizio Bruno, and et al. 2023. "Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts" Antioxidants 12, no. 2: 439. https://doi.org/10.3390/antiox12020439

Naselli, V., Prestianni, R., Badalamenti, N., Matraxia, M., Maggio, A., Alfonzo, A., Gaglio, R., Vagnoli, P., Settanni, L., Bruno, M., Moschetti, G., & Francesca, N. (2023). Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts. Antioxidants, 12(2), 439. https://doi.org/10.3390/antiox12020439