Sam, F.E.; Ma, T.-Z.; Salifu, R.; Wang, J.; Jiang, Y.-M.; Zhang, B.; Han, S.-Y.
Techniques for Dealcoholization of Wines: Their Impact on Wine Phenolic Composition, Volatile Composition, and Sensory Characteristics. Foods 2021, 10, 2498.
https://doi.org/10.3390/foods10102498
AMA Style
Sam FE, Ma T-Z, Salifu R, Wang J, Jiang Y-M, Zhang B, Han S-Y.
Techniques for Dealcoholization of Wines: Their Impact on Wine Phenolic Composition, Volatile Composition, and Sensory Characteristics. Foods. 2021; 10(10):2498.
https://doi.org/10.3390/foods10102498
Chicago/Turabian Style
Sam, Faisal Eudes, Teng-Zhen Ma, Rafia Salifu, Jing Wang, Yu-Mei Jiang, Bo Zhang, and Shun-Yu Han.
2021. "Techniques for Dealcoholization of Wines: Their Impact on Wine Phenolic Composition, Volatile Composition, and Sensory Characteristics" Foods 10, no. 10: 2498.
https://doi.org/10.3390/foods10102498
APA Style
Sam, F. E., Ma, T.-Z., Salifu, R., Wang, J., Jiang, Y.-M., Zhang, B., & Han, S.-Y.
(2021). Techniques for Dealcoholization of Wines: Their Impact on Wine Phenolic Composition, Volatile Composition, and Sensory Characteristics. Foods, 10(10), 2498.
https://doi.org/10.3390/foods10102498