Just-Borrà s, A.; Alday-Hernández, M.; GarcÃa-Roldán, A.; Bustamante, M.; Gombau, J.; Cabanillas, P.; Rozès, N.; Canals, J.M.; Zamora, F.
Assessment of Physicochemical and Sensory Characteristics of Commercial Sparkling Wines Obtained Through Ancestral and Traditional Methods. Beverages 2024, 10, 103.
https://doi.org/10.3390/beverages10040103
AMA Style
Just-Borrà s A, Alday-Hernández M, GarcÃa-Roldán A, Bustamante M, Gombau J, Cabanillas P, Rozès N, Canals JM, Zamora F.
Assessment of Physicochemical and Sensory Characteristics of Commercial Sparkling Wines Obtained Through Ancestral and Traditional Methods. Beverages. 2024; 10(4):103.
https://doi.org/10.3390/beverages10040103
Chicago/Turabian Style
Just-Borrà s, Arnau, Monserrat Alday-Hernández, Aitor GarcÃa-Roldán, Marco Bustamante, Jordi Gombau, Pedro Cabanillas, Nicolas Rozès, Joan Miquel Canals, and Fernando Zamora.
2024. "Assessment of Physicochemical and Sensory Characteristics of Commercial Sparkling Wines Obtained Through Ancestral and Traditional Methods" Beverages 10, no. 4: 103.
https://doi.org/10.3390/beverages10040103
APA Style
Just-Borrà s, A., Alday-Hernández, M., GarcÃa-Roldán, A., Bustamante, M., Gombau, J., Cabanillas, P., Rozès, N., Canals, J. M., & Zamora, F.
(2024). Assessment of Physicochemical and Sensory Characteristics of Commercial Sparkling Wines Obtained Through Ancestral and Traditional Methods. Beverages, 10(4), 103.
https://doi.org/10.3390/beverages10040103