Bustamante, M.; Giménez, P.; Just-Borrà s, A.; Solé-Clua, I.; Gombau, J.; Heras, J.M.; Sieczkowski, N.; Gil, M.; Pérez-Navarro, J.; Gómez-Alonso, S.;
et al. Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning. Foods 2024, 13, 310.
https://doi.org/10.3390/foods13020310
AMA Style
Bustamante M, Giménez P, Just-Borràs A, Solé-Clua I, Gombau J, Heras JM, Sieczkowski N, Gil M, Pérez-Navarro J, Gómez-Alonso S,
et al. Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning. Foods. 2024; 13(2):310.
https://doi.org/10.3390/foods13020310
Chicago/Turabian Style
Bustamante, Marco, Pol Giménez, Arnau Just-Borrà s, Ignasi Solé-Clua, Jordi Gombau, José M. Heras, Nathalie Sieczkowski, Mariona Gil, José Pérez-Navarro, Sergio Gómez-Alonso,
and et al. 2024. "Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning" Foods 13, no. 2: 310.
https://doi.org/10.3390/foods13020310
APA Style
Bustamante, M., Giménez, P., Just-Borrà s, A., Solé-Clua, I., Gombau, J., Heras, J. M., Sieczkowski, N., Gil, M., Pérez-Navarro, J., Gómez-Alonso, S., Canals, J. M., & Zamora, F.
(2024). Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning. Foods, 13(2), 310.
https://doi.org/10.3390/foods13020310
