MartÃnez-Pérez, M.P.; Bautista-OrtÃn, A.B.; Durant, V.; Gómez-Plaza, E.
Evaluating Alternatives to Cold Stabilization in Wineries: The Use of Carboxymethyl Cellulose, Potassium Polyaspartate, Electrodialysis and Ion Exchange Resins. Foods 2020, 9, 1275.
https://doi.org/10.3390/foods9091275
AMA Style
MartÃnez-Pérez MP, Bautista-OrtÃn AB, Durant V, Gómez-Plaza E.
Evaluating Alternatives to Cold Stabilization in Wineries: The Use of Carboxymethyl Cellulose, Potassium Polyaspartate, Electrodialysis and Ion Exchange Resins. Foods. 2020; 9(9):1275.
https://doi.org/10.3390/foods9091275
Chicago/Turabian Style
MartÃnez-Pérez, Maria Pilar, Ana Belén Bautista-OrtÃn, Valerie Durant, and Encarna Gómez-Plaza.
2020. "Evaluating Alternatives to Cold Stabilization in Wineries: The Use of Carboxymethyl Cellulose, Potassium Polyaspartate, Electrodialysis and Ion Exchange Resins" Foods 9, no. 9: 1275.
https://doi.org/10.3390/foods9091275
APA Style
MartÃnez-Pérez, M. P., Bautista-OrtÃn, A. B., Durant, V., & Gómez-Plaza, E.
(2020). Evaluating Alternatives to Cold Stabilization in Wineries: The Use of Carboxymethyl Cellulose, Potassium Polyaspartate, Electrodialysis and Ion Exchange Resins. Foods, 9(9), 1275.
https://doi.org/10.3390/foods9091275