Vaquero, C.; Izquierdo-Cañas, P.M.; Mena-Morales, A.; Marchante-Cuevas, L.; Heras, J.M.; Morata, A.
Use of Lachancea thermotolerans for Biological vs. Chemical Acidification at Pilot-Scale in White Wines from Warm Areas. Fermentation 2021, 7, 193.
https://doi.org/10.3390/fermentation7030193
AMA Style
Vaquero C, Izquierdo-Cañas PM, Mena-Morales A, Marchante-Cuevas L, Heras JM, Morata A.
Use of Lachancea thermotolerans for Biological vs. Chemical Acidification at Pilot-Scale in White Wines from Warm Areas. Fermentation. 2021; 7(3):193.
https://doi.org/10.3390/fermentation7030193
Chicago/Turabian Style
Vaquero, Cristian, Pedro Miguel Izquierdo-Cañas, Adela Mena-Morales, L. Marchante-Cuevas, José MarÃa Heras, and Antonio Morata.
2021. "Use of Lachancea thermotolerans for Biological vs. Chemical Acidification at Pilot-Scale in White Wines from Warm Areas" Fermentation 7, no. 3: 193.
https://doi.org/10.3390/fermentation7030193
APA Style
Vaquero, C., Izquierdo-Cañas, P. M., Mena-Morales, A., Marchante-Cuevas, L., Heras, J. M., & Morata, A.
(2021). Use of Lachancea thermotolerans for Biological vs. Chemical Acidification at Pilot-Scale in White Wines from Warm Areas. Fermentation, 7(3), 193.
https://doi.org/10.3390/fermentation7030193