MartÃn-GarcÃa, F.J.; Palacios-Fernández, S.; López de Lerma, N.; GarcÃa-MartÃnez, T.; Mauricio, J.C.; Peinado, R.A.
The Effect of Yeast, Sugar and Sulfur Dioxide on the Volatile Compounds in Wine. Fermentation 2023, 9, 541.
https://doi.org/10.3390/fermentation9060541
AMA Style
MartÃn-GarcÃa FJ, Palacios-Fernández S, López de Lerma N, GarcÃa-MartÃnez T, Mauricio JC, Peinado RA.
The Effect of Yeast, Sugar and Sulfur Dioxide on the Volatile Compounds in Wine. Fermentation. 2023; 9(6):541.
https://doi.org/10.3390/fermentation9060541
Chicago/Turabian Style
MartÃn-GarcÃa, Francisco José, Sandra Palacios-Fernández, Nieves López de Lerma, Teresa GarcÃa-MartÃnez, Juan C. Mauricio, and Rafael A. Peinado.
2023. "The Effect of Yeast, Sugar and Sulfur Dioxide on the Volatile Compounds in Wine" Fermentation 9, no. 6: 541.
https://doi.org/10.3390/fermentation9060541
APA Style
MartÃn-GarcÃa, F. J., Palacios-Fernández, S., López de Lerma, N., GarcÃa-MartÃnez, T., Mauricio, J. C., & Peinado, R. A.
(2023). The Effect of Yeast, Sugar and Sulfur Dioxide on the Volatile Compounds in Wine. Fermentation, 9(6), 541.
https://doi.org/10.3390/fermentation9060541