Microbial Resources and Sparkling Wine Differentiation: State of the Arts
Capozzi, V.; Tufariello, M.; Berbegal, C.; Fragasso, M.; De Simone, N.; Spano, G.; Russo, P.; Venerito, P.; Bozzo, F.; Grieco, F. Microbial Resources and Sparkling Wine Differentiation: State of the Arts. Fermentation 2022, 8, 275. https://doi.org/10.3390/fermentation8060275
Capozzi V, Tufariello M, Berbegal C, Fragasso M, De Simone N, Spano G, Russo P, Venerito P, Bozzo F, Grieco F. Microbial Resources and Sparkling Wine Differentiation: State of the Arts. Fermentation. 2022; 8(6):275. https://doi.org/10.3390/fermentation8060275
Chicago/Turabian StyleCapozzi, Vittorio, Maria Tufariello, Carmen Berbegal, Mariagiovanna Fragasso, Nicola De Simone, Giuseppe Spano, Pasquale Russo, Pasquale Venerito, Francesco Bozzo, and Francesco Grieco. 2022. "Microbial Resources and Sparkling Wine Differentiation: State of the Arts" Fermentation 8, no. 6: 275. https://doi.org/10.3390/fermentation8060275