López-EnrÃquez, L.; Vila-Crespo, J.; RodrÃguez-Nogales, J.M.; Fernández-Fernández, E.; Ruipérez, V.
Non-Saccharomyces Yeasts from Organic Vineyards as Spontaneous Fermentation Agents. Foods 2023, 12, 3644.
https://doi.org/10.3390/foods12193644
AMA Style
López-EnrÃquez L, Vila-Crespo J, RodrÃguez-Nogales JM, Fernández-Fernández E, Ruipérez V.
Non-Saccharomyces Yeasts from Organic Vineyards as Spontaneous Fermentation Agents. Foods. 2023; 12(19):3644.
https://doi.org/10.3390/foods12193644
Chicago/Turabian Style
López-EnrÃquez, Lorena, Josefina Vila-Crespo, José Manuel RodrÃguez-Nogales, Encarnación Fernández-Fernández, and Violeta Ruipérez.
2023. "Non-Saccharomyces Yeasts from Organic Vineyards as Spontaneous Fermentation Agents" Foods 12, no. 19: 3644.
https://doi.org/10.3390/foods12193644
APA Style
López-EnrÃquez, L., Vila-Crespo, J., RodrÃguez-Nogales, J. M., Fernández-Fernández, E., & Ruipérez, V.
(2023). Non-Saccharomyces Yeasts from Organic Vineyards as Spontaneous Fermentation Agents. Foods, 12(19), 3644.
https://doi.org/10.3390/foods12193644