Muñoz-Bernal, Ó.A.; Vazquez-Flores, A.A.; de la Rosa, L.A.; Rodrigo-GarcÃa, J.; MartÃnez-Ruiz, N.R.; Alvarez-Parrilla, E.
Enriched Red Wine: Phenolic Profile, Sensory Evaluation and In Vitro Bioaccessibility of Phenolic Compounds. Foods 2023, 12, 1194.
https://doi.org/10.3390/foods12061194
AMA Style
Muñoz-Bernal ÓA, Vazquez-Flores AA, de la Rosa LA, Rodrigo-GarcÃa J, MartÃnez-Ruiz NR, Alvarez-Parrilla E.
Enriched Red Wine: Phenolic Profile, Sensory Evaluation and In Vitro Bioaccessibility of Phenolic Compounds. Foods. 2023; 12(6):1194.
https://doi.org/10.3390/foods12061194
Chicago/Turabian Style
Muñoz-Bernal, Óscar A., Alma A. Vazquez-Flores, Laura A. de la Rosa, JoaquÃn Rodrigo-GarcÃa, Nina R. MartÃnez-Ruiz, and Emilio Alvarez-Parrilla.
2023. "Enriched Red Wine: Phenolic Profile, Sensory Evaluation and In Vitro Bioaccessibility of Phenolic Compounds" Foods 12, no. 6: 1194.
https://doi.org/10.3390/foods12061194
APA Style
Muñoz-Bernal, Ó. A., Vazquez-Flores, A. A., de la Rosa, L. A., Rodrigo-GarcÃa, J., MartÃnez-Ruiz, N. R., & Alvarez-Parrilla, E.
(2023). Enriched Red Wine: Phenolic Profile, Sensory Evaluation and In Vitro Bioaccessibility of Phenolic Compounds. Foods, 12(6), 1194.
https://doi.org/10.3390/foods12061194