Martínez-Pérez, M.P.; Bautista-Ortín, A.B.; Pérez-Porras, P.; Jurado, R.; Gómez-Plaza, E.
A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power Ultrasounds. Foods 2020, 9, 726.
https://doi.org/10.3390/foods9060726
AMA Style
Martínez-Pérez MP, Bautista-Ortín AB, Pérez-Porras P, Jurado R, Gómez-Plaza E.
A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power Ultrasounds. Foods. 2020; 9(6):726.
https://doi.org/10.3390/foods9060726
Chicago/Turabian Style
Martínez-Pérez, María Pilar, Ana Belén Bautista-Ortín, Paula Pérez-Porras, Ricardo Jurado, and Encarna Gómez-Plaza.
2020. "A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power Ultrasounds" Foods 9, no. 6: 726.
https://doi.org/10.3390/foods9060726
APA Style
Martínez-Pérez, M. P., Bautista-Ortín, A. B., Pérez-Porras, P., Jurado, R., & Gómez-Plaza, E.
(2020). A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power Ultrasounds. Foods, 9(6), 726.
https://doi.org/10.3390/foods9060726