Ailer, Š.; Serenčéš, R.; Kozelová, D.; Poláková, Z.; Jakabová, S.
Possibilities for Depleting the Content of Undesirable Volatile Phenolic Compounds in White Wine with the Use of Low-Intervention and Economically Efficient Grape Processing Technology. Appl. Sci. 2021, 11, 6735.
https://doi.org/10.3390/app11156735
AMA Style
Ailer Š, Serenčéš R, Kozelová D, Poláková Z, Jakabová S.
Possibilities for Depleting the Content of Undesirable Volatile Phenolic Compounds in White Wine with the Use of Low-Intervention and Economically Efficient Grape Processing Technology. Applied Sciences. 2021; 11(15):6735.
https://doi.org/10.3390/app11156735
Chicago/Turabian Style
Ailer, Štefan, Roman Serenčéš, Dagmar Kozelová, Zuzana Poláková, and Silvia Jakabová.
2021. "Possibilities for Depleting the Content of Undesirable Volatile Phenolic Compounds in White Wine with the Use of Low-Intervention and Economically Efficient Grape Processing Technology" Applied Sciences 11, no. 15: 6735.
https://doi.org/10.3390/app11156735
APA Style
Ailer, Š., Serenčéš, R., Kozelová, D., Poláková, Z., & Jakabová, S.
(2021). Possibilities for Depleting the Content of Undesirable Volatile Phenolic Compounds in White Wine with the Use of Low-Intervention and Economically Efficient Grape Processing Technology. Applied Sciences, 11(15), 6735.
https://doi.org/10.3390/app11156735
