Ubeda, C.; Lambert-Royo, M.I.; Gil i Cortiella, M.; Del Barrio-Galán, R.; Peña-Neira, Á.
Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines. Foods 2021, 10, 390.
https://doi.org/10.3390/foods10020390
AMA Style
Ubeda C, Lambert-Royo MI, Gil i Cortiella M, Del Barrio-Galán R, Peña-Neira Á.
Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines. Foods. 2021; 10(2):390.
https://doi.org/10.3390/foods10020390
Chicago/Turabian Style
Ubeda, Cristina, María Ignacia Lambert-Royo, Mariona Gil i Cortiella, Rubén Del Barrio-Galán, and Álvaro Peña-Neira.
2021. "Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines" Foods 10, no. 2: 390.
https://doi.org/10.3390/foods10020390
APA Style
Ubeda, C., Lambert-Royo, M. I., Gil i Cortiella, M., Del Barrio-Galán, R., & Peña-Neira, Á.
(2021). Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines. Foods, 10(2), 390.
https://doi.org/10.3390/foods10020390