Nadai, C.; da Silva Duarte, V.; Sica, J.; Vincenzi, S.; Carlot, M.; Giacomini, A.; Corich, V.
Starmerella bacillaris Released in Vineyards at Different Concentrations Influences Wine Glycerol Content Depending on the Vinification Protocols. Foods 2023, 12, 3.
https://doi.org/10.3390/foods12010003
AMA Style
Nadai C, da Silva Duarte V, Sica J, Vincenzi S, Carlot M, Giacomini A, Corich V.
Starmerella bacillaris Released in Vineyards at Different Concentrations Influences Wine Glycerol Content Depending on the Vinification Protocols. Foods. 2023; 12(1):3.
https://doi.org/10.3390/foods12010003
Chicago/Turabian Style
Nadai, Chiara, VinÃcius da Silva Duarte, Jacopo Sica, Simone Vincenzi, Milena Carlot, Alessio Giacomini, and Viviana Corich.
2023. "Starmerella bacillaris Released in Vineyards at Different Concentrations Influences Wine Glycerol Content Depending on the Vinification Protocols" Foods 12, no. 1: 3.
https://doi.org/10.3390/foods12010003
APA Style
Nadai, C., da Silva Duarte, V., Sica, J., Vincenzi, S., Carlot, M., Giacomini, A., & Corich, V.
(2023). Starmerella bacillaris Released in Vineyards at Different Concentrations Influences Wine Glycerol Content Depending on the Vinification Protocols. Foods, 12(1), 3.
https://doi.org/10.3390/foods12010003