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
AMA Style
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 Style
Capozzi, 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
APA Style
Capozzi, V., Tufariello, M., Berbegal, C., Fragasso, M., De Simone, N., Spano, G., Russo, P., Venerito, P., Bozzo, F., & Grieco, F.
(2022). Microbial Resources and Sparkling Wine Differentiation: State of the Arts. Fermentation, 8(6), 275.
https://doi.org/10.3390/fermentation8060275
