Maza, M.A.; Martínez, J.M.; Cebrián, G.; Sánchez-Gimeno, A.C.; Camargo, A.; Álvarez, I.; Raso, J.
Evolution of Polyphenolic Compounds and Sensory Properties of Wines Obtained from Grenache Grapes Treated by Pulsed Electric Fields during Aging in Bottles and in Oak Barrels. Foods 2020, 9, 542.
https://doi.org/10.3390/foods9050542
AMA Style
Maza MA, Martínez JM, Cebrián G, Sánchez-Gimeno AC, Camargo A, Álvarez I, Raso J.
Evolution of Polyphenolic Compounds and Sensory Properties of Wines Obtained from Grenache Grapes Treated by Pulsed Electric Fields during Aging in Bottles and in Oak Barrels. Foods. 2020; 9(5):542.
https://doi.org/10.3390/foods9050542
Chicago/Turabian Style
Maza, Marcos Andrés, Juan Manuel Martínez, Guillermo Cebrián, Ana Cristina Sánchez-Gimeno, Alejandra Camargo, Ignacio Álvarez, and Javier Raso.
2020. "Evolution of Polyphenolic Compounds and Sensory Properties of Wines Obtained from Grenache Grapes Treated by Pulsed Electric Fields during Aging in Bottles and in Oak Barrels" Foods 9, no. 5: 542.
https://doi.org/10.3390/foods9050542
APA Style
Maza, M. A., Martínez, J. M., Cebrián, G., Sánchez-Gimeno, A. C., Camargo, A., Álvarez, I., & Raso, J.
(2020). Evolution of Polyphenolic Compounds and Sensory Properties of Wines Obtained from Grenache Grapes Treated by Pulsed Electric Fields during Aging in Bottles and in Oak Barrels. Foods, 9(5), 542.
https://doi.org/10.3390/foods9050542