Marrufo-Curtido, A.; de-la-Fuente-Blanco, A.; Sáenz-Navajas, M.-P.; Ferreira, V.; Bueno, M.; Escudero, A.
Sensory Relevance of Strecker Aldehydes in Wines. Preliminary Studies of Its Removal with Different Type of Resins. Foods 2021, 10, 1711.
https://doi.org/10.3390/foods10081711
AMA Style
Marrufo-Curtido A, de-la-Fuente-Blanco A, Sáenz-Navajas M-P, Ferreira V, Bueno M, Escudero A.
Sensory Relevance of Strecker Aldehydes in Wines. Preliminary Studies of Its Removal with Different Type of Resins. Foods. 2021; 10(8):1711.
https://doi.org/10.3390/foods10081711
Chicago/Turabian Style
Marrufo-Curtido, Almudena, Arancha de-la-Fuente-Blanco, María-Pilar Sáenz-Navajas, Vicente Ferreira, Mónica Bueno, and Ana Escudero.
2021. "Sensory Relevance of Strecker Aldehydes in Wines. Preliminary Studies of Its Removal with Different Type of Resins" Foods 10, no. 8: 1711.
https://doi.org/10.3390/foods10081711
APA Style
Marrufo-Curtido, A., de-la-Fuente-Blanco, A., Sáenz-Navajas, M.-P., Ferreira, V., Bueno, M., & Escudero, A.
(2021). Sensory Relevance of Strecker Aldehydes in Wines. Preliminary Studies of Its Removal with Different Type of Resins. Foods, 10(8), 1711.
https://doi.org/10.3390/foods10081711
