Valdés, M.E.; RamÃrez, R.; MartÃnez-Cañas, M.A.; Frutos-Puerto, S.; Moreno, D.
Accelerating Aging of White and Red Wines by the Application of Hydrostatic High Pressure and Maceration with Holm Oak (Quercus ilex) Chips. Influence on Physicochemical and Sensory Characteristics. Foods 2021, 10, 899.
https://doi.org/10.3390/foods10040899
AMA Style
Valdés ME, RamÃrez R, MartÃnez-Cañas MA, Frutos-Puerto S, Moreno D.
Accelerating Aging of White and Red Wines by the Application of Hydrostatic High Pressure and Maceration with Holm Oak (Quercus ilex) Chips. Influence on Physicochemical and Sensory Characteristics. Foods. 2021; 10(4):899.
https://doi.org/10.3390/foods10040899
Chicago/Turabian Style
Valdés, MarÃa Esperanza, Rosario RamÃrez, Manuel Alejandro MartÃnez-Cañas, Samuel Frutos-Puerto, and Daniel Moreno.
2021. "Accelerating Aging of White and Red Wines by the Application of Hydrostatic High Pressure and Maceration with Holm Oak (Quercus ilex) Chips. Influence on Physicochemical and Sensory Characteristics" Foods 10, no. 4: 899.
https://doi.org/10.3390/foods10040899
APA Style
Valdés, M. E., RamÃrez, R., MartÃnez-Cañas, M. A., Frutos-Puerto, S., & Moreno, D.
(2021). Accelerating Aging of White and Red Wines by the Application of Hydrostatic High Pressure and Maceration with Holm Oak (Quercus ilex) Chips. Influence on Physicochemical and Sensory Characteristics. Foods, 10(4), 899.
https://doi.org/10.3390/foods10040899