Celotti, E.; Stante, S.; Ferraretto, P.; Román, T.; Nicolini, G.; Natolino, A.
High Power Ultrasound Treatments of Red Young Wines: Effect on Anthocyanins and Phenolic Stability Indices. Foods 2020, 9, 1344.
https://doi.org/10.3390/foods9101344
AMA Style
Celotti E, Stante S, Ferraretto P, Román T, Nicolini G, Natolino A.
High Power Ultrasound Treatments of Red Young Wines: Effect on Anthocyanins and Phenolic Stability Indices. Foods. 2020; 9(10):1344.
https://doi.org/10.3390/foods9101344
Chicago/Turabian Style
Celotti, Emilio, Stefano Stante, Paola Ferraretto, Tomás Román, Giorgio Nicolini, and Andrea Natolino.
2020. "High Power Ultrasound Treatments of Red Young Wines: Effect on Anthocyanins and Phenolic Stability Indices" Foods 9, no. 10: 1344.
https://doi.org/10.3390/foods9101344
APA Style
Celotti, E., Stante, S., Ferraretto, P., Román, T., Nicolini, G., & Natolino, A.
(2020). High Power Ultrasound Treatments of Red Young Wines: Effect on Anthocyanins and Phenolic Stability Indices. Foods, 9(10), 1344.
https://doi.org/10.3390/foods9101344