Scalzini, G.; López-Prieto, A.; Paissoni, M.A.; Englezos, V.; Giacosa, S.; Rolle, L.; Gerbi, V.; RÃo Segade, S.; Pérez Cid, B.; Moldes, A.B.;
et al. Can a Corn-Derived Biosurfactant Improve Colour Traits of Wine? First Insight on Its Application during Winegrape Skin Maceration versus Oenological Tannins. Foods 2020, 9, 1747.
https://doi.org/10.3390/foods9121747
AMA Style
Scalzini G, López-Prieto A, Paissoni MA, Englezos V, Giacosa S, Rolle L, Gerbi V, RÃo Segade S, Pérez Cid B, Moldes AB,
et al. Can a Corn-Derived Biosurfactant Improve Colour Traits of Wine? First Insight on Its Application during Winegrape Skin Maceration versus Oenological Tannins. Foods. 2020; 9(12):1747.
https://doi.org/10.3390/foods9121747
Chicago/Turabian Style
Scalzini, Giulia, Alejandro López-Prieto, Maria A. Paissoni, Vasileios Englezos, Simone Giacosa, Luca Rolle, Vincenzo Gerbi, Susana RÃo Segade, Benita Pérez Cid, Ana B. Moldes,
and et al. 2020. "Can a Corn-Derived Biosurfactant Improve Colour Traits of Wine? First Insight on Its Application during Winegrape Skin Maceration versus Oenological Tannins" Foods 9, no. 12: 1747.
https://doi.org/10.3390/foods9121747
APA Style
Scalzini, G., López-Prieto, A., Paissoni, M. A., Englezos, V., Giacosa, S., Rolle, L., Gerbi, V., RÃo Segade, S., Pérez Cid, B., Moldes, A. B., & Cruz, J. M.
(2020). Can a Corn-Derived Biosurfactant Improve Colour Traits of Wine? First Insight on Its Application during Winegrape Skin Maceration versus Oenological Tannins. Foods, 9(12), 1747.
https://doi.org/10.3390/foods9121747