Guerrero-Chanivet, M.; Valcárcel-Muñoz, M.J.; Guillén-Sánchez, D.A.; Castro-MejÃas, R.; Durán-Guerrero, E.; RodrÃguez-Dodero, C.; GarcÃa-Moreno, M.d.V.
A Study on the Influence of the Use of Sulphur Dioxide, the Distillation System and the Aging Conditions on the Final Sensory Characteristics of Brandy. Foods 2022, 11, 3540.
https://doi.org/10.3390/foods11213540
AMA Style
Guerrero-Chanivet M, Valcárcel-Muñoz MJ, Guillén-Sánchez DA, Castro-MejÃas R, Durán-Guerrero E, RodrÃguez-Dodero C, GarcÃa-Moreno MdV.
A Study on the Influence of the Use of Sulphur Dioxide, the Distillation System and the Aging Conditions on the Final Sensory Characteristics of Brandy. Foods. 2022; 11(21):3540.
https://doi.org/10.3390/foods11213540
Chicago/Turabian Style
Guerrero-Chanivet, MarÃa, Manuel J. Valcárcel-Muñoz, Dominico Antonio Guillén-Sánchez, Remedios Castro-MejÃas, Enrique Durán-Guerrero, Carmen RodrÃguez-Dodero, and MarÃa de Valme GarcÃa-Moreno.
2022. "A Study on the Influence of the Use of Sulphur Dioxide, the Distillation System and the Aging Conditions on the Final Sensory Characteristics of Brandy" Foods 11, no. 21: 3540.
https://doi.org/10.3390/foods11213540
APA Style
Guerrero-Chanivet, M., Valcárcel-Muñoz, M. J., Guillén-Sánchez, D. A., Castro-MejÃas, R., Durán-Guerrero, E., RodrÃguez-Dodero, C., & GarcÃa-Moreno, M. d. V.
(2022). A Study on the Influence of the Use of Sulphur Dioxide, the Distillation System and the Aging Conditions on the Final Sensory Characteristics of Brandy. Foods, 11(21), 3540.
https://doi.org/10.3390/foods11213540