Dumitriu, G.-D.; Teodosiu, C.; Gabur, I.; Cotea, V.V.; Peinado, R.A.; López de Lerma, N.
Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips. Foods 2019, 8, 662.
https://doi.org/10.3390/foods8120662
AMA Style
Dumitriu G-D, Teodosiu C, Gabur I, Cotea VV, Peinado RA, López de Lerma N.
Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips. Foods. 2019; 8(12):662.
https://doi.org/10.3390/foods8120662
Chicago/Turabian Style
Dumitriu (Gabur), Georgiana-Diana, Carmen Teodosiu, Iulian Gabur, Valeriu V. Cotea, Rafael A. Peinado, and Nieves López de Lerma.
2019. "Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips" Foods 8, no. 12: 662.
https://doi.org/10.3390/foods8120662
APA Style
Dumitriu, G.-D., Teodosiu, C., Gabur, I., Cotea, V. V., Peinado, R. A., & López de Lerma, N.
(2019). Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips. Foods, 8(12), 662.
https://doi.org/10.3390/foods8120662