Naviglio, D.; Formato, A.; Scaglione, G.; Montesano, D.; Pellegrino, A.; Villecco, F.; Gallo, M.
Study of the Grape Cryo-Maceration Process at Different Temperatures. Foods 2018, 7, 107.
https://doi.org/10.3390/foods7070107
AMA Style
Naviglio D, Formato A, Scaglione G, Montesano D, Pellegrino A, Villecco F, Gallo M.
Study of the Grape Cryo-Maceration Process at Different Temperatures. Foods. 2018; 7(7):107.
https://doi.org/10.3390/foods7070107
Chicago/Turabian Style
Naviglio, Daniele, Andrea Formato, Giampiero Scaglione, Domenico Montesano, Arcangelo Pellegrino, Francesco Villecco, and Monica Gallo.
2018. "Study of the Grape Cryo-Maceration Process at Different Temperatures" Foods 7, no. 7: 107.
https://doi.org/10.3390/foods7070107
APA Style
Naviglio, D., Formato, A., Scaglione, G., Montesano, D., Pellegrino, A., Villecco, F., & Gallo, M.
(2018). Study of the Grape Cryo-Maceration Process at Different Temperatures. Foods, 7(7), 107.
https://doi.org/10.3390/foods7070107