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Whitmore BA, McCann SE, Noestheden M, Dennis EG, Lyons SM, Durall DM, Zandberg WF. Glycosidically-Bound Volatile Phenols Linked to Smoke Taint: Stability during Fermentation with Different Yeasts and in Finished Wine. Molecules. 2021; 26(15):4519. https://doi.org/10.3390/molecules26154519

Whitmore, Brandon A., Stephanie E. McCann, Matthew Noestheden, Eric G. Dennis, Sarah M. Lyons, Daniel M. Durall, and Wesley F. Zandberg. 2021. "Glycosidically-Bound Volatile Phenols Linked to Smoke Taint: Stability during Fermentation with Different Yeasts and in Finished Wine" Molecules 26, no. 15: 4519. https://doi.org/10.3390/molecules26154519

Whitmore, B. A., McCann, S. E., Noestheden, M., Dennis, E. G., Lyons, S. M., Durall, D. M., & Zandberg, W. F. (2021). Glycosidically-Bound Volatile Phenols Linked to Smoke Taint: Stability during Fermentation with Different Yeasts and in Finished Wine. Molecules, 26(15), 4519. https://doi.org/10.3390/molecules26154519