Del Barrio-Galán, R.; Úbeda, C.; Gil, M.; Medel-Marabolí, M.; Sieczkowski, N.; Peña-Neira, Á.
Correction: Del Barrio-Galán, R., et al. Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines. Molecules 2019, 24, 1478. Molecules 2019, 24, 2385.
https://doi.org/10.3390/molecules24132385
AMA Style
Del Barrio-Galán R, Úbeda C, Gil M, Medel-Marabolí M, Sieczkowski N, Peña-Neira Á.
Correction: Del Barrio-Galán, R., et al. Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines. Molecules 2019, 24, 1478. Molecules. 2019; 24(13):2385.
https://doi.org/10.3390/molecules24132385
Chicago/Turabian Style
Del Barrio-Galán, Rubén, Cristina Úbeda, Mariona Gil, Marcela Medel-Marabolí, Nathalie Sieczkowski, and Álvaro Peña-Neira.
2019. "Correction: Del Barrio-Galán, R., et al. Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines. Molecules 2019, 24, 1478" Molecules 24, no. 13: 2385.
https://doi.org/10.3390/molecules24132385
APA Style
Del Barrio-Galán, R., Úbeda, C., Gil, M., Medel-Marabolí, M., Sieczkowski, N., & Peña-Neira, Á.
(2019). Correction: Del Barrio-Galán, R., et al. Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines. Molecules 2019, 24, 1478. Molecules, 24(13), 2385.
https://doi.org/10.3390/molecules24132385
