Article Versions Notes

Perpetuini G, Rossetti AP, Battistelli N, Zulli C, Piva A, Arfelli G, Corsetti A, Tofalo R. Contribution of Starmerella bacillaris and Oak Chips to Trebbiano d’Abruzzo Wine Volatile and Sensory Diversity. Foods. 2023; 12(5):1102. https://doi.org/10.3390/foods12051102

Perpetuini, Giorgia, Alessio Pio Rossetti, Noemi Battistelli, Camillo Zulli, Andrea Piva, Giuseppe Arfelli, Aldo Corsetti, and Rosanna Tofalo. 2023. "Contribution of Starmerella bacillaris and Oak Chips to Trebbiano d’Abruzzo Wine Volatile and Sensory Diversity" Foods 12, no. 5: 1102. https://doi.org/10.3390/foods12051102

Perpetuini, G., Rossetti, A. P., Battistelli, N., Zulli, C., Piva, A., Arfelli, G., Corsetti, A., & Tofalo, R. (2023). Contribution of Starmerella bacillaris and Oak Chips to Trebbiano d’Abruzzo Wine Volatile and Sensory Diversity. Foods, 12(5), 1102. https://doi.org/10.3390/foods12051102