Noviello, M.; Caponio, G.R.; Corcione, G.; Tarricone, L.; Milella, R.A.; Mazzone, F.; Mescia, L.; Lamacchia, C.M.; Makhlouf, F.Z.; Tripaldi, M.;
et al. Beyond Color Extraction: How Pulsed Electric Fields and Sulfites Affect Phenolic and Volatile Compounds of Primitivo Red Wine. Foods 2025, 14, 1792.
https://doi.org/10.3390/foods14101792
AMA Style
Noviello M, Caponio GR, Corcione G, Tarricone L, Milella RA, Mazzone F, Mescia L, Lamacchia CM, Makhlouf FZ, Tripaldi M,
et al. Beyond Color Extraction: How Pulsed Electric Fields and Sulfites Affect Phenolic and Volatile Compounds of Primitivo Red Wine. Foods. 2025; 14(10):1792.
https://doi.org/10.3390/foods14101792
Chicago/Turabian Style
Noviello, Mirella, Giusy Rita Caponio, Giuseppe Corcione, Luigi Tarricone, Rosa Anna Milella, Francesco Mazzone, Luciano Mescia, Claudio Maria Lamacchia, Fatima Zohra Makhlouf, Massimo Tripaldi,
and et al. 2025. "Beyond Color Extraction: How Pulsed Electric Fields and Sulfites Affect Phenolic and Volatile Compounds of Primitivo Red Wine" Foods 14, no. 10: 1792.
https://doi.org/10.3390/foods14101792
APA Style
Noviello, M., Caponio, G. R., Corcione, G., Tarricone, L., Milella, R. A., Mazzone, F., Mescia, L., Lamacchia, C. M., Makhlouf, F. Z., Tripaldi, M., Paradiso, V. M., Fioschi, G., & Squeo, G.
(2025). Beyond Color Extraction: How Pulsed Electric Fields and Sulfites Affect Phenolic and Volatile Compounds of Primitivo Red Wine. Foods, 14(10), 1792.
https://doi.org/10.3390/foods14101792
