Escott, C.; Vaquero, C.; Loira, I.; López, C.; González, C.; Morata, A.
Synergetic Effect of Metschnikowia pulcherrima and Lachancea thermotolerans in Acidification and Aroma Compounds in Airén Wines. Foods 2022, 11, 3734.
https://doi.org/10.3390/foods11223734
AMA Style
Escott C, Vaquero C, Loira I, López C, González C, Morata A.
Synergetic Effect of Metschnikowia pulcherrima and Lachancea thermotolerans in Acidification and Aroma Compounds in Airén Wines. Foods. 2022; 11(22):3734.
https://doi.org/10.3390/foods11223734
Chicago/Turabian Style
Escott, Carlos, Cristian Vaquero, Iris Loira, Carmen López, Carmen González, and Antonio Morata.
2022. "Synergetic Effect of Metschnikowia pulcherrima and Lachancea thermotolerans in Acidification and Aroma Compounds in Airén Wines" Foods 11, no. 22: 3734.
https://doi.org/10.3390/foods11223734
APA Style
Escott, C., Vaquero, C., Loira, I., López, C., González, C., & Morata, A.
(2022). Synergetic Effect of Metschnikowia pulcherrima and Lachancea thermotolerans in Acidification and Aroma Compounds in Airén Wines. Foods, 11(22), 3734.
https://doi.org/10.3390/foods11223734