Velázquez-Martínez, R.I.; Criado, C.; Muñoz-González, C.; Crespo, J.; Pozo-Bayón, M.Á.
Evaluation of the Long-Lasting Flavour Perception after the Consumption of Wines Treated with Different Types of Oenological Additives Considering Individual 6-n-Propylthiouracil Taster Status. Foods 2023, 12, 2835.
https://doi.org/10.3390/foods12152835
AMA Style
Velázquez-Martínez RI, Criado C, Muñoz-González C, Crespo J, Pozo-Bayón MÁ.
Evaluation of the Long-Lasting Flavour Perception after the Consumption of Wines Treated with Different Types of Oenological Additives Considering Individual 6-n-Propylthiouracil Taster Status. Foods. 2023; 12(15):2835.
https://doi.org/10.3390/foods12152835
Chicago/Turabian Style
Velázquez-Martínez, Rafael I., Celia Criado, Carolina Muñoz-González, Julia Crespo, and María Ángeles Pozo-Bayón.
2023. "Evaluation of the Long-Lasting Flavour Perception after the Consumption of Wines Treated with Different Types of Oenological Additives Considering Individual 6-n-Propylthiouracil Taster Status" Foods 12, no. 15: 2835.
https://doi.org/10.3390/foods12152835
APA Style
Velázquez-Martínez, R. I., Criado, C., Muñoz-González, C., Crespo, J., & Pozo-Bayón, M. Á.
(2023). Evaluation of the Long-Lasting Flavour Perception after the Consumption of Wines Treated with Different Types of Oenological Additives Considering Individual 6-n-Propylthiouracil Taster Status. Foods, 12(15), 2835.
https://doi.org/10.3390/foods12152835