SantamarÃa, P.; González-Arenzana, L.; Garijo, P.; Gutiérrez, A.R.; López, R.
Nitrogen Sources Added to Must: Effect on the Fermentations and on the Tempranillo Red Wine Quality. Fermentation 2020, 6, 79.
https://doi.org/10.3390/fermentation6030079
AMA Style
SantamarÃa P, González-Arenzana L, Garijo P, Gutiérrez AR, López R.
Nitrogen Sources Added to Must: Effect on the Fermentations and on the Tempranillo Red Wine Quality. Fermentation. 2020; 6(3):79.
https://doi.org/10.3390/fermentation6030079
Chicago/Turabian Style
SantamarÃa, Pilar, LucÃa González-Arenzana, Patrocinio Garijo, Ana Rosa Gutiérrez, and Rosa López.
2020. "Nitrogen Sources Added to Must: Effect on the Fermentations and on the Tempranillo Red Wine Quality" Fermentation 6, no. 3: 79.
https://doi.org/10.3390/fermentation6030079
APA Style
SantamarÃa, P., González-Arenzana, L., Garijo, P., Gutiérrez, A. R., & López, R.
(2020). Nitrogen Sources Added to Must: Effect on the Fermentations and on the Tempranillo Red Wine Quality. Fermentation, 6(3), 79.
https://doi.org/10.3390/fermentation6030079