GarcÃa-Luque, E.; González, R.; Cao, R.; Soto, E.; Blanco, P.
Sequential Fermentation with Non-Saccharomyces Yeasts Improves the Chemical and Sensory Characteristics of Albariño and Lado Wines. Fermentation 2025, 11, 73.
https://doi.org/10.3390/fermentation11020073
AMA Style
GarcÃa-Luque E, González R, Cao R, Soto E, Blanco P.
Sequential Fermentation with Non-Saccharomyces Yeasts Improves the Chemical and Sensory Characteristics of Albariño and Lado Wines. Fermentation. 2025; 11(2):73.
https://doi.org/10.3390/fermentation11020073
Chicago/Turabian Style
GarcÃa-Luque, EstefanÃa, Rebeca González, Rafael Cao, Elvira Soto, and Pilar Blanco.
2025. "Sequential Fermentation with Non-Saccharomyces Yeasts Improves the Chemical and Sensory Characteristics of Albariño and Lado Wines" Fermentation 11, no. 2: 73.
https://doi.org/10.3390/fermentation11020073
APA Style
GarcÃa-Luque, E., González, R., Cao, R., Soto, E., & Blanco, P.
(2025). Sequential Fermentation with Non-Saccharomyces Yeasts Improves the Chemical and Sensory Characteristics of Albariño and Lado Wines. Fermentation, 11(2), 73.
https://doi.org/10.3390/fermentation11020073