Charnock, H.M.; Pickering, G.J.; Kemp, B.S.
Effect of Amino Acid, Sugar, Ca2+, and Mg2+ on Maillard Reaction-Associated Products in Modified Sparkling Base Wines During Accelerated Aging. Molecules 2025, 30, 535.
https://doi.org/10.3390/molecules30030535
AMA Style
Charnock HM, Pickering GJ, Kemp BS.
Effect of Amino Acid, Sugar, Ca2+, and Mg2+ on Maillard Reaction-Associated Products in Modified Sparkling Base Wines During Accelerated Aging. Molecules. 2025; 30(3):535.
https://doi.org/10.3390/molecules30030535
Chicago/Turabian Style
Charnock, Hannah M., Gary J. Pickering, and Belinda S. Kemp.
2025. "Effect of Amino Acid, Sugar, Ca2+, and Mg2+ on Maillard Reaction-Associated Products in Modified Sparkling Base Wines During Accelerated Aging" Molecules 30, no. 3: 535.
https://doi.org/10.3390/molecules30030535
APA Style
Charnock, H. M., Pickering, G. J., & Kemp, B. S.
(2025). Effect of Amino Acid, Sugar, Ca2+, and Mg2+ on Maillard Reaction-Associated Products in Modified Sparkling Base Wines During Accelerated Aging. Molecules, 30(3), 535.
https://doi.org/10.3390/molecules30030535