Wang, S.-Y.; Zhu, H.-Z.; Lan, Y.-B.; Liu, R.-J.; Liu, Y.-R.; Zhang, B.-L.; Zhu, B.-Q.
Modifications of Phenolic Compounds, Biogenic Amines, and Volatile Compounds in Cabernet Gernishct Wine through Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni. Fermentation 2020, 6, 15.
https://doi.org/10.3390/fermentation6010015
AMA Style
Wang S-Y, Zhu H-Z, Lan Y-B, Liu R-J, Liu Y-R, Zhang B-L, Zhu B-Q.
Modifications of Phenolic Compounds, Biogenic Amines, and Volatile Compounds in Cabernet Gernishct Wine through Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni. Fermentation. 2020; 6(1):15.
https://doi.org/10.3390/fermentation6010015
Chicago/Turabian Style
Wang, Shao-Yang, Hai-Zhen Zhu, Yi-Bin Lan, Ruo-Jin Liu, Ya-Ran Liu, Bo-Lin Zhang, and Bao-Qing Zhu.
2020. "Modifications of Phenolic Compounds, Biogenic Amines, and Volatile Compounds in Cabernet Gernishct Wine through Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni" Fermentation 6, no. 1: 15.
https://doi.org/10.3390/fermentation6010015
APA Style
Wang, S.-Y., Zhu, H.-Z., Lan, Y.-B., Liu, R.-J., Liu, Y.-R., Zhang, B.-L., & Zhu, B.-Q.
(2020). Modifications of Phenolic Compounds, Biogenic Amines, and Volatile Compounds in Cabernet Gernishct Wine through Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni. Fermentation, 6(1), 15.
https://doi.org/10.3390/fermentation6010015