Muñoz-Castells, R.; Moreno, J.; GarcÃa-MartÃnez, T.; Mauricio, J.C.; Moreno-GarcÃa, J.
Chemometric Differentiation of White Wines from a Low-Aromatic Grape Obtained by Spontaneous Fermentation, Enriched with Non-Saccharomyces, or with a High-Glutathione-Producing Saccharomyces Yeast. Fermentation 2023, 9, 1023.
https://doi.org/10.3390/fermentation9121023
AMA Style
Muñoz-Castells R, Moreno J, GarcÃa-MartÃnez T, Mauricio JC, Moreno-GarcÃa J.
Chemometric Differentiation of White Wines from a Low-Aromatic Grape Obtained by Spontaneous Fermentation, Enriched with Non-Saccharomyces, or with a High-Glutathione-Producing Saccharomyces Yeast. Fermentation. 2023; 9(12):1023.
https://doi.org/10.3390/fermentation9121023
Chicago/Turabian Style
Muñoz-Castells, Raquel, Juan Moreno, Teresa GarcÃa-MartÃnez, Juan Carlos Mauricio, and Jaime Moreno-GarcÃa.
2023. "Chemometric Differentiation of White Wines from a Low-Aromatic Grape Obtained by Spontaneous Fermentation, Enriched with Non-Saccharomyces, or with a High-Glutathione-Producing Saccharomyces Yeast" Fermentation 9, no. 12: 1023.
https://doi.org/10.3390/fermentation9121023
APA Style
Muñoz-Castells, R., Moreno, J., GarcÃa-MartÃnez, T., Mauricio, J. C., & Moreno-GarcÃa, J.
(2023). Chemometric Differentiation of White Wines from a Low-Aromatic Grape Obtained by Spontaneous Fermentation, Enriched with Non-Saccharomyces, or with a High-Glutathione-Producing Saccharomyces Yeast. Fermentation, 9(12), 1023.
https://doi.org/10.3390/fermentation9121023
