RĂo Segade, S.; Paissoni, M.A.; Vilanova, M.; Gerbi, V.; Rolle, L.; Giacosa, S.
Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production. Molecules 2020, 25, 120.
https://doi.org/10.3390/molecules25010120
AMA Style
RĂo Segade S, Paissoni MA, Vilanova M, Gerbi V, Rolle L, Giacosa S.
Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production. Molecules. 2020; 25(1):120.
https://doi.org/10.3390/molecules25010120
Chicago/Turabian Style
RĂo Segade, Susana, Maria Alessandra Paissoni, Mar Vilanova, Vincenzo Gerbi, Luca Rolle, and Simone Giacosa.
2020. "Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production" Molecules 25, no. 1: 120.
https://doi.org/10.3390/molecules25010120
APA Style
RĂo Segade, S., Paissoni, M. A., Vilanova, M., Gerbi, V., Rolle, L., & Giacosa, S.
(2020). Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production. Molecules, 25(1), 120.
https://doi.org/10.3390/molecules25010120