Civa, V.; Maioli, F.; Canuti, V.; Pietrini, B.M.; Bosaro, M.; Mannazzu, I.; Domizio, P.
Impact of Thermally Inactivated Non-Saccharomyces Yeast Derivatives on White Wine. Foods 2024, 13, 2640.
https://doi.org/10.3390/foods13162640
AMA Style
Civa V, Maioli F, Canuti V, Pietrini BM, Bosaro M, Mannazzu I, Domizio P.
Impact of Thermally Inactivated Non-Saccharomyces Yeast Derivatives on White Wine. Foods. 2024; 13(16):2640.
https://doi.org/10.3390/foods13162640
Chicago/Turabian Style
Civa, Valentina, Francesco Maioli, Valentina Canuti, Bianca Maria Pietrini, Matteo Bosaro, Ilaria Mannazzu, and Paola Domizio.
2024. "Impact of Thermally Inactivated Non-Saccharomyces Yeast Derivatives on White Wine" Foods 13, no. 16: 2640.
https://doi.org/10.3390/foods13162640
APA Style
Civa, V., Maioli, F., Canuti, V., Pietrini, B. M., Bosaro, M., Mannazzu, I., & Domizio, P.
(2024). Impact of Thermally Inactivated Non-Saccharomyces Yeast Derivatives on White Wine. Foods, 13(16), 2640.
https://doi.org/10.3390/foods13162640