Arcena, M.R.; Leong, S.Y.; Hochberg, M.; Sack, M.; Mueller, G.; Sigler, J.; Silcock, P.; Kebede, B.; Oey, I.
Evolution of Volatile and Phenolic Compounds during Bottle Storage of Merlot Wines Vinified Using Pulsed Electric Fields-Treated Grapes. Foods 2020, 9, 443.
https://doi.org/10.3390/foods9040443
AMA Style
Arcena MR, Leong SY, Hochberg M, Sack M, Mueller G, Sigler J, Silcock P, Kebede B, Oey I.
Evolution of Volatile and Phenolic Compounds during Bottle Storage of Merlot Wines Vinified Using Pulsed Electric Fields-Treated Grapes. Foods. 2020; 9(4):443.
https://doi.org/10.3390/foods9040443
Chicago/Turabian Style
Arcena, Mylene Ross, Sze Ying Leong, Martin Hochberg, Martin Sack, Georg Mueller, Juergen Sigler, Patrick Silcock, Biniam Kebede, and Indrawati Oey.
2020. "Evolution of Volatile and Phenolic Compounds during Bottle Storage of Merlot Wines Vinified Using Pulsed Electric Fields-Treated Grapes" Foods 9, no. 4: 443.
https://doi.org/10.3390/foods9040443
APA Style
Arcena, M. R., Leong, S. Y., Hochberg, M., Sack, M., Mueller, G., Sigler, J., Silcock, P., Kebede, B., & Oey, I.
(2020). Evolution of Volatile and Phenolic Compounds during Bottle Storage of Merlot Wines Vinified Using Pulsed Electric Fields-Treated Grapes. Foods, 9(4), 443.
https://doi.org/10.3390/foods9040443