Izquierdo-Cañas, P.M.; RÃos-Carrasco, M.; GarcÃa-Romero, E.; Mena-Morales, A.; Heras-Manso, J.M.; Cordero-Bueso, G.
Co-Existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine. Fermentation 2020, 6, 17.
https://doi.org/10.3390/fermentation6010017
AMA Style
Izquierdo-Cañas PM, RÃos-Carrasco M, GarcÃa-Romero E, Mena-Morales A, Heras-Manso JM, Cordero-Bueso G.
Co-Existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine. Fermentation. 2020; 6(1):17.
https://doi.org/10.3390/fermentation6010017
Chicago/Turabian Style
Izquierdo-Cañas, Pedro Miguel, MarÃa RÃos-Carrasco, Esteban GarcÃa-Romero, Adela Mena-Morales, José MarÃa Heras-Manso, and Gustavo Cordero-Bueso.
2020. "Co-Existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine" Fermentation 6, no. 1: 17.
https://doi.org/10.3390/fermentation6010017
APA Style
Izquierdo-Cañas, P. M., RÃos-Carrasco, M., GarcÃa-Romero, E., Mena-Morales, A., Heras-Manso, J. M., & Cordero-Bueso, G.
(2020). Co-Existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine. Fermentation, 6(1), 17.
https://doi.org/10.3390/fermentation6010017