Wang, M.; Wang, J.; Chen, J.; Philipp, C.; Zhao, X.; Wang, J.; Liu, Y.; Suo, R.
Effect of Commercial Yeast Starter Cultures on Cabernet Sauvignon Wine Aroma Compounds and Microbiota. Foods 2022, 11, 1725.
https://doi.org/10.3390/foods11121725
AMA Style
Wang M, Wang J, Chen J, Philipp C, Zhao X, Wang J, Liu Y, Suo R.
Effect of Commercial Yeast Starter Cultures on Cabernet Sauvignon Wine Aroma Compounds and Microbiota. Foods. 2022; 11(12):1725.
https://doi.org/10.3390/foods11121725
Chicago/Turabian Style
Wang, Meiqi, Jiarong Wang, Jiawei Chen, Christian Philipp, Xiaoning Zhao, Jie Wang, Yaqiong Liu, and Ran Suo.
2022. "Effect of Commercial Yeast Starter Cultures on Cabernet Sauvignon Wine Aroma Compounds and Microbiota" Foods 11, no. 12: 1725.
https://doi.org/10.3390/foods11121725
APA Style
Wang, M., Wang, J., Chen, J., Philipp, C., Zhao, X., Wang, J., Liu, Y., & Suo, R.
(2022). Effect of Commercial Yeast Starter Cultures on Cabernet Sauvignon Wine Aroma Compounds and Microbiota. Foods, 11(12), 1725.
https://doi.org/10.3390/foods11121725