Peršurić Palčić, A.; Jeromel, A.; Pecina, M.; Palčić, I.; Gluhić, D.; Petek, M.; Herak Ćustić, M.
Decreased Leaf Potassium Content Affects the Chemical Composition of Must for Sparkling Wine Production. Horticulturae 2022, 8, 512.
https://doi.org/10.3390/horticulturae8060512
AMA Style
Peršurić Palčić A, Jeromel A, Pecina M, Palčić I, Gluhić D, Petek M, Herak Ćustić M.
Decreased Leaf Potassium Content Affects the Chemical Composition of Must for Sparkling Wine Production. Horticulturae. 2022; 8(6):512.
https://doi.org/10.3390/horticulturae8060512
Chicago/Turabian Style
Peršurić Palčić, Ana, Ana Jeromel, Marija Pecina, Igor Palčić, David Gluhić, Marko Petek, and Mirjana Herak Ćustić.
2022. "Decreased Leaf Potassium Content Affects the Chemical Composition of Must for Sparkling Wine Production" Horticulturae 8, no. 6: 512.
https://doi.org/10.3390/horticulturae8060512
APA Style
Peršurić Palčić, A., Jeromel, A., Pecina, M., Palčić, I., Gluhić, D., Petek, M., & Herak Ćustić, M.
(2022). Decreased Leaf Potassium Content Affects the Chemical Composition of Must for Sparkling Wine Production. Horticulturae, 8(6), 512.
https://doi.org/10.3390/horticulturae8060512