MartÃnez-Gil, A.M.; del Alamo-Sanza, M.; Asensio-Cuadrado, M.; del Barrio-Galán, R.; Nevares, I.
Impact of the Wood Species Used on the Chemical Composition, Color and Sensory Characteristics of Wine. Foods 2025, 14, 2088.
https://doi.org/10.3390/foods14122088
AMA Style
MartÃnez-Gil AM, del Alamo-Sanza M, Asensio-Cuadrado M, del Barrio-Galán R, Nevares I.
Impact of the Wood Species Used on the Chemical Composition, Color and Sensory Characteristics of Wine. Foods. 2025; 14(12):2088.
https://doi.org/10.3390/foods14122088
Chicago/Turabian Style
MartÃnez-Gil, Ana MarÃa, Maria del Alamo-Sanza, MarÃa Asensio-Cuadrado, Rubén del Barrio-Galán, and Ignacio Nevares.
2025. "Impact of the Wood Species Used on the Chemical Composition, Color and Sensory Characteristics of Wine" Foods 14, no. 12: 2088.
https://doi.org/10.3390/foods14122088
APA Style
MartÃnez-Gil, A. M., del Alamo-Sanza, M., Asensio-Cuadrado, M., del Barrio-Galán, R., & Nevares, I.
(2025). Impact of the Wood Species Used on the Chemical Composition, Color and Sensory Characteristics of Wine. Foods, 14(12), 2088.
https://doi.org/10.3390/foods14122088