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Picariello L, Rinaldi A, Forino M, Errichiello F, Moio L, Gambuti A. Effect of Different Enological Tannins on Oxygen Consumption, Phenolic Compounds, Color and Astringency Evolution of Aglianico Wine. Molecules. 2020; 25(20):4607. https://doi.org/10.3390/molecules25204607

Picariello, Luigi, Alessandra Rinaldi, Martino Forino, Francesco Errichiello, Luigi Moio, and Angelita Gambuti. 2020. "Effect of Different Enological Tannins on Oxygen Consumption, Phenolic Compounds, Color and Astringency Evolution of Aglianico Wine" Molecules 25, no. 20: 4607. https://doi.org/10.3390/molecules25204607

Picariello, L., Rinaldi, A., Forino, M., Errichiello, F., Moio, L., & Gambuti, A. (2020). Effect of Different Enological Tannins on Oxygen Consumption, Phenolic Compounds, Color and Astringency Evolution of Aglianico Wine. Molecules, 25(20), 4607. https://doi.org/10.3390/molecules25204607