Sánchez-Suárez, F.; Palenzuela, M.d.V.; Rosal, A.; Peinado, R.A.
Innovative Fermentation Approach Employing Lachancea thermotolerans for the Selective Production of High-Acidity Wines, Designed for Blending with Low-Acidity Counterparts to Achieve Chemically and Organoleptically Balanced Final Compositions. Foods 2025, 14, 2773.
https://doi.org/10.3390/foods14162773
AMA Style
Sánchez-Suárez F, Palenzuela MdV, Rosal A, Peinado RA.
Innovative Fermentation Approach Employing Lachancea thermotolerans for the Selective Production of High-Acidity Wines, Designed for Blending with Low-Acidity Counterparts to Achieve Chemically and Organoleptically Balanced Final Compositions. Foods. 2025; 14(16):2773.
https://doi.org/10.3390/foods14162773
Chicago/Turabian Style
Sánchez-Suárez, Fernando, MarÃa del Valle Palenzuela, Antonio Rosal, and Rafael Andrés Peinado.
2025. "Innovative Fermentation Approach Employing Lachancea thermotolerans for the Selective Production of High-Acidity Wines, Designed for Blending with Low-Acidity Counterparts to Achieve Chemically and Organoleptically Balanced Final Compositions" Foods 14, no. 16: 2773.
https://doi.org/10.3390/foods14162773
APA Style
Sánchez-Suárez, F., Palenzuela, M. d. V., Rosal, A., & Peinado, R. A.
(2025). Innovative Fermentation Approach Employing Lachancea thermotolerans for the Selective Production of High-Acidity Wines, Designed for Blending with Low-Acidity Counterparts to Achieve Chemically and Organoleptically Balanced Final Compositions. Foods, 14(16), 2773.
https://doi.org/10.3390/foods14162773
