MartÃnez-Moreno, A.; Toledo-Gil, R.; Bautista-Ortin, A.B.; Gómez-Plaza, E.; Yuste, J.E.; Vallejo, F.
Exploring the Impact of Extended Maceration on the Volatile Compounds and Sensory Profile of Monastrell Red Wine. Fermentation 2024, 10, 343.
https://doi.org/10.3390/fermentation10070343
AMA Style
MartÃnez-Moreno A, Toledo-Gil R, Bautista-Ortin AB, Gómez-Plaza E, Yuste JE, Vallejo F.
Exploring the Impact of Extended Maceration on the Volatile Compounds and Sensory Profile of Monastrell Red Wine. Fermentation. 2024; 10(7):343.
https://doi.org/10.3390/fermentation10070343
Chicago/Turabian Style
MartÃnez-Moreno, Alejandro, Rosa Toledo-Gil, Ana Belén Bautista-Ortin, Encarna Gómez-Plaza, José Enrique Yuste, and Fernando Vallejo.
2024. "Exploring the Impact of Extended Maceration on the Volatile Compounds and Sensory Profile of Monastrell Red Wine" Fermentation 10, no. 7: 343.
https://doi.org/10.3390/fermentation10070343
APA Style
MartÃnez-Moreno, A., Toledo-Gil, R., Bautista-Ortin, A. B., Gómez-Plaza, E., Yuste, J. E., & Vallejo, F.
(2024). Exploring the Impact of Extended Maceration on the Volatile Compounds and Sensory Profile of Monastrell Red Wine. Fermentation, 10(7), 343.
https://doi.org/10.3390/fermentation10070343
