Article Versions Notes

Cardinale M, Trinchera R, Natrella G, Difonzo G, De Benedittis C, D’amato I, Mascellani M, Paradiso VM, Rustioni L. Dynamics of the Fermentation Process and Chemical Profiling of Pomegranate (Punica granatum L.) Wines Obtained by Different Cultivar×Yeast Combinations. Foods. 2021; 10(8):1913. https://doi.org/10.3390/foods10081913

Cardinale, Massimiliano, Roberto Trinchera, Giuseppe Natrella, Graziana Difonzo, Carlo De Benedittis, Ilario D’amato, Marco Mascellani, Vito Michele Paradiso, and Laura Rustioni. 2021. "Dynamics of the Fermentation Process and Chemical Profiling of Pomegranate (Punica granatum L.) Wines Obtained by Different Cultivar×Yeast Combinations" Foods 10, no. 8: 1913. https://doi.org/10.3390/foods10081913

Cardinale, M., Trinchera, R., Natrella, G., Difonzo, G., De Benedittis, C., D’amato, I., Mascellani, M., Paradiso, V. M., & Rustioni, L. (2021). Dynamics of the Fermentation Process and Chemical Profiling of Pomegranate (Punica granatum L.) Wines Obtained by Different Cultivar×Yeast Combinations. Foods, 10(8), 1913. https://doi.org/10.3390/foods10081913