Delso, C.; Berzosa, A.; Sanz, J.; Álvarez, I.; Raso, J.
Microbial Decontamination of Red Wine by Pulsed Electric Fields (PEF) after Alcoholic and Malolactic Fermentation: Effect on Saccharomyces cerevisiae, Oenococcus oeni, and Oenological Parameters during Storage. Foods 2023, 12, 278.
https://doi.org/10.3390/foods12020278
AMA Style
Delso C, Berzosa A, Sanz J, Álvarez I, Raso J.
Microbial Decontamination of Red Wine by Pulsed Electric Fields (PEF) after Alcoholic and Malolactic Fermentation: Effect on Saccharomyces cerevisiae, Oenococcus oeni, and Oenological Parameters during Storage. Foods. 2023; 12(2):278.
https://doi.org/10.3390/foods12020278
Chicago/Turabian Style
Delso, Carlota, Alejandro Berzosa, Jorge Sanz, Ignacio Álvarez, and Javier Raso.
2023. "Microbial Decontamination of Red Wine by Pulsed Electric Fields (PEF) after Alcoholic and Malolactic Fermentation: Effect on Saccharomyces cerevisiae, Oenococcus oeni, and Oenological Parameters during Storage" Foods 12, no. 2: 278.
https://doi.org/10.3390/foods12020278
APA Style
Delso, C., Berzosa, A., Sanz, J., Álvarez, I., & Raso, J.
(2023). Microbial Decontamination of Red Wine by Pulsed Electric Fields (PEF) after Alcoholic and Malolactic Fermentation: Effect on Saccharomyces cerevisiae, Oenococcus oeni, and Oenological Parameters during Storage. Foods, 12(2), 278.
https://doi.org/10.3390/foods12020278