del Fresno, J.M.; Escott, C.; Carrau, F.; Herbert-Pucheta, J.E.; Vaquero, C.; González, C.; Morata, A.
Improving Aroma Complexity with Hanseniaspora spp.: Terpenes, Acetate Esters, and Safranal. Fermentation 2022, 8, 654.
https://doi.org/10.3390/fermentation8110654
AMA Style
del Fresno JM, Escott C, Carrau F, Herbert-Pucheta JE, Vaquero C, González C, Morata A.
Improving Aroma Complexity with Hanseniaspora spp.: Terpenes, Acetate Esters, and Safranal. Fermentation. 2022; 8(11):654.
https://doi.org/10.3390/fermentation8110654
Chicago/Turabian Style
del Fresno, Juan Manuel, Carlos Escott, Francisco Carrau, José Enrique Herbert-Pucheta, Cristian Vaquero, Carmen González, and Antonio Morata.
2022. "Improving Aroma Complexity with Hanseniaspora spp.: Terpenes, Acetate Esters, and Safranal" Fermentation 8, no. 11: 654.
https://doi.org/10.3390/fermentation8110654
APA Style
del Fresno, J. M., Escott, C., Carrau, F., Herbert-Pucheta, J. E., Vaquero, C., González, C., & Morata, A.
(2022). Improving Aroma Complexity with Hanseniaspora spp.: Terpenes, Acetate Esters, and Safranal. Fermentation, 8(11), 654.
https://doi.org/10.3390/fermentation8110654