Article Versions Notes

Leni G, Romanini E, Bertuzzi T, Abate A, Bresciani L, Lambri M, Dall’Asta M, Gabrielli M. Italian Grape Ale Beers Obtained with Malvasia di Candia Aromatica Grape Variety: Evolution of Phenolic Compounds during Fermentation. Foods. 2023; 12(6):1196. https://doi.org/10.3390/foods12061196

Leni, Giulia, Elia Romanini, Terenzio Bertuzzi, Alessio Abate, Letizia Bresciani, Milena Lambri, Margherita Dall’Asta, and Mario Gabrielli. 2023. "Italian Grape Ale Beers Obtained with Malvasia di Candia Aromatica Grape Variety: Evolution of Phenolic Compounds during Fermentation" Foods 12, no. 6: 1196. https://doi.org/10.3390/foods12061196

Leni, G., Romanini, E., Bertuzzi, T., Abate, A., Bresciani, L., Lambri, M., Dall’Asta, M., & Gabrielli, M. (2023). Italian Grape Ale Beers Obtained with Malvasia di Candia Aromatica Grape Variety: Evolution of Phenolic Compounds during Fermentation. Foods, 12(6), 1196. https://doi.org/10.3390/foods12061196