Flores, E.N.; Rivas, G.A.; Guillade, A.C.; Brizuela, N.S.; Navarro, M.E.; Tymczyszyn, E.E.; Delfederico, L.; Perez, C.F.; Semorile, L.C.; Valdes La Hens, D.;
et al. Indigenous Malolactic Starter Cultures as Innovative Tools to Modify the Sensory Profile of a Wine: An Oenological Challenge. Fermentation 2025, 11, 337.
https://doi.org/10.3390/fermentation11060337
AMA Style
Flores EN, Rivas GA, Guillade AC, Brizuela NS, Navarro ME, Tymczyszyn EE, Delfederico L, Perez CF, Semorile LC, Valdes La Hens D,
et al. Indigenous Malolactic Starter Cultures as Innovative Tools to Modify the Sensory Profile of a Wine: An Oenological Challenge. Fermentation. 2025; 11(6):337.
https://doi.org/10.3390/fermentation11060337
Chicago/Turabian Style
Flores, Elizabeth Naiquen, Gabriel Alejandro Rivas, Andrea Cecilia Guillade, Natalia Soledad Brizuela, Marina Edith Navarro, Emma Elizabeth Tymczyszyn, Lucrecia Delfederico, Carolina Fabiana Perez, Liliana Carmen Semorile, Danay Valdes La Hens,
and et al. 2025. "Indigenous Malolactic Starter Cultures as Innovative Tools to Modify the Sensory Profile of a Wine: An Oenological Challenge" Fermentation 11, no. 6: 337.
https://doi.org/10.3390/fermentation11060337
APA Style
Flores, E. N., Rivas, G. A., Guillade, A. C., Brizuela, N. S., Navarro, M. E., Tymczyszyn, E. E., Delfederico, L., Perez, C. F., Semorile, L. C., Valdes La Hens, D., & Bravo-Ferrada, B. M.
(2025). Indigenous Malolactic Starter Cultures as Innovative Tools to Modify the Sensory Profile of a Wine: An Oenological Challenge. Fermentation, 11(6), 337.
https://doi.org/10.3390/fermentation11060337
