Guerrini, L.; Masella, P.; Angeloni, G.; Sacconi, A.; Calamai, L.; Parenti, A.
Effects of a Small Increase in Carbon Dioxide Pressure during Fermentation on Wine Aroma. Foods 2020, 9, 1496.
https://doi.org/10.3390/foods9101496
AMA Style
Guerrini L, Masella P, Angeloni G, Sacconi A, Calamai L, Parenti A.
Effects of a Small Increase in Carbon Dioxide Pressure during Fermentation on Wine Aroma. Foods. 2020; 9(10):1496.
https://doi.org/10.3390/foods9101496
Chicago/Turabian Style
Guerrini, Lorenzo, Piernicola Masella, Giulia Angeloni, Andrea Sacconi, Luca Calamai, and Alessandro Parenti.
2020. "Effects of a Small Increase in Carbon Dioxide Pressure during Fermentation on Wine Aroma" Foods 9, no. 10: 1496.
https://doi.org/10.3390/foods9101496
APA Style
Guerrini, L., Masella, P., Angeloni, G., Sacconi, A., Calamai, L., & Parenti, A.
(2020). Effects of a Small Increase in Carbon Dioxide Pressure during Fermentation on Wine Aroma. Foods, 9(10), 1496.
https://doi.org/10.3390/foods9101496