Martín-Gómez, J.; García-Martínez, T.; Varo, M.Á.; Mérida, J.; Serratosa, M.P.
Enhance Wine Production Potential by Using Fresh and Dried Red Grape and Blueberry Mixtures with Different Yeast Strains for Fermentation. Foods 2023, 12, 3925.
https://doi.org/10.3390/foods12213925
AMA Style
Martín-Gómez J, García-Martínez T, Varo MÁ, Mérida J, Serratosa MP.
Enhance Wine Production Potential by Using Fresh and Dried Red Grape and Blueberry Mixtures with Different Yeast Strains for Fermentation. Foods. 2023; 12(21):3925.
https://doi.org/10.3390/foods12213925
Chicago/Turabian Style
Martín-Gómez, Juan, Teresa García-Martínez, M. Ángeles Varo, Julieta Mérida, and María P. Serratosa.
2023. "Enhance Wine Production Potential by Using Fresh and Dried Red Grape and Blueberry Mixtures with Different Yeast Strains for Fermentation" Foods 12, no. 21: 3925.
https://doi.org/10.3390/foods12213925
APA Style
Martín-Gómez, J., García-Martínez, T., Varo, M. Á., Mérida, J., & Serratosa, M. P.
(2023). Enhance Wine Production Potential by Using Fresh and Dried Red Grape and Blueberry Mixtures with Different Yeast Strains for Fermentation. Foods, 12(21), 3925.
https://doi.org/10.3390/foods12213925