Martín-Garcia, A.; Comas-Basté, O.; Riu-Aumatell, M.; Latorre-Moratalla, M.; López-Tamames, E.
Changes in the Volatile Profile of Wheat Sourdough Produced with the Addition of Cava Lees. Molecules 2022, 27, 3588.
https://doi.org/10.3390/molecules27113588
AMA Style
Martín-Garcia A, Comas-Basté O, Riu-Aumatell M, Latorre-Moratalla M, López-Tamames E.
Changes in the Volatile Profile of Wheat Sourdough Produced with the Addition of Cava Lees. Molecules. 2022; 27(11):3588.
https://doi.org/10.3390/molecules27113588
Chicago/Turabian Style
Martín-Garcia, Alba, Oriol Comas-Basté, Montserrat Riu-Aumatell, Mariluz Latorre-Moratalla, and Elvira López-Tamames.
2022. "Changes in the Volatile Profile of Wheat Sourdough Produced with the Addition of Cava Lees" Molecules 27, no. 11: 3588.
https://doi.org/10.3390/molecules27113588
APA Style
Martín-Garcia, A., Comas-Basté, O., Riu-Aumatell, M., Latorre-Moratalla, M., & López-Tamames, E.
(2022). Changes in the Volatile Profile of Wheat Sourdough Produced with the Addition of Cava Lees. Molecules, 27(11), 3588.
https://doi.org/10.3390/molecules27113588