Issa-Issa, H.; Lipan, L.; Cano-Lamadrid, M.; Nemś, A.; Corell, M.; Calatayud-García, P.; Carbonell-Barrachina, Á.A.; López-Lluch, D.
Effect of Aging Vessel (Clay-Tinaja versus Oak Barrel) on the Volatile Composition, Descriptive Sensory Profile, and Consumer Acceptance of Red Wine. Beverages 2021, 7, 35.
https://doi.org/10.3390/beverages7020035
AMA Style
Issa-Issa H, Lipan L, Cano-Lamadrid M, Nemś A, Corell M, Calatayud-García P, Carbonell-Barrachina ÁA, López-Lluch D.
Effect of Aging Vessel (Clay-Tinaja versus Oak Barrel) on the Volatile Composition, Descriptive Sensory Profile, and Consumer Acceptance of Red Wine. Beverages. 2021; 7(2):35.
https://doi.org/10.3390/beverages7020035
Chicago/Turabian Style
Issa-Issa, Hanán, Leontina Lipan, Marina Cano-Lamadrid, Agnieszka Nemś, Mireia Corell, Pablo Calatayud-García, Ángel A. Carbonell-Barrachina, and David López-Lluch.
2021. "Effect of Aging Vessel (Clay-Tinaja versus Oak Barrel) on the Volatile Composition, Descriptive Sensory Profile, and Consumer Acceptance of Red Wine" Beverages 7, no. 2: 35.
https://doi.org/10.3390/beverages7020035
APA Style
Issa-Issa, H., Lipan, L., Cano-Lamadrid, M., Nemś, A., Corell, M., Calatayud-García, P., Carbonell-Barrachina, Á. A., & López-Lluch, D.
(2021). Effect of Aging Vessel (Clay-Tinaja versus Oak Barrel) on the Volatile Composition, Descriptive Sensory Profile, and Consumer Acceptance of Red Wine. Beverages, 7(2), 35.
https://doi.org/10.3390/beverages7020035
