Baca-Bocanegra, B.; Gonçalves, S.; Nogales-Bueno, J.; Mansinhos, I.; Heredia, F.J.; Hernández-Hierro, J.M.; Romano, A.
Influence of Wine pH and Ethanol Content on the Fining Efficacy of Proteins from Winemaking By-Products. Foods 2022, 11, 1688.
https://doi.org/10.3390/foods11121688
AMA Style
Baca-Bocanegra B, Gonçalves S, Nogales-Bueno J, Mansinhos I, Heredia FJ, Hernández-Hierro JM, Romano A.
Influence of Wine pH and Ethanol Content on the Fining Efficacy of Proteins from Winemaking By-Products. Foods. 2022; 11(12):1688.
https://doi.org/10.3390/foods11121688
Chicago/Turabian Style
Baca-Bocanegra, Berta, Sandra Gonçalves, Julio Nogales-Bueno, Inês Mansinhos, Francisco José Heredia, José Miguel Hernández-Hierro, and Anabela Romano.
2022. "Influence of Wine pH and Ethanol Content on the Fining Efficacy of Proteins from Winemaking By-Products" Foods 11, no. 12: 1688.
https://doi.org/10.3390/foods11121688
APA Style
Baca-Bocanegra, B., Gonçalves, S., Nogales-Bueno, J., Mansinhos, I., Heredia, F. J., Hernández-Hierro, J. M., & Romano, A.
(2022). Influence of Wine pH and Ethanol Content on the Fining Efficacy of Proteins from Winemaking By-Products. Foods, 11(12), 1688.
https://doi.org/10.3390/foods11121688