Muñoz García, R.; Oliver Simancas, R.; Díaz-Maroto, M.C.; Alañón Pardo, M.E.; Pérez-Coello, M.S.
Effect of Microwave Maceration and SO2 Free Vinification on Volatile Composition of Red Wines. Foods 2021, 10, 1164.
https://doi.org/10.3390/foods10061164
AMA Style
Muñoz García R, Oliver Simancas R, Díaz-Maroto MC, Alañón Pardo ME, Pérez-Coello MS.
Effect of Microwave Maceration and SO2 Free Vinification on Volatile Composition of Red Wines. Foods. 2021; 10(6):1164.
https://doi.org/10.3390/foods10061164
Chicago/Turabian Style
Muñoz García, Raquel, Rodrigo Oliver Simancas, María Consuelo Díaz-Maroto, María Elena Alañón Pardo, and María Soledad Pérez-Coello.
2021. "Effect of Microwave Maceration and SO2 Free Vinification on Volatile Composition of Red Wines" Foods 10, no. 6: 1164.
https://doi.org/10.3390/foods10061164
APA Style
Muñoz García, R., Oliver Simancas, R., Díaz-Maroto, M. C., Alañón Pardo, M. E., & Pérez-Coello, M. S.
(2021). Effect of Microwave Maceration and SO2 Free Vinification on Volatile Composition of Red Wines. Foods, 10(6), 1164.
https://doi.org/10.3390/foods10061164