Silva, I.S.; Barros, A.P.A.; Correa, L.C.; de Souza, C.O.; Biasoto, A.C.T.
Effect of Thermovinification Temperature on Phenolic Compounds and Colour of Syrah Wine. Beverages 2024, 10, 117.
https://doi.org/10.3390/beverages10040117
AMA Style
Silva IS, Barros APA, Correa LC, de Souza CO, Biasoto ACT.
Effect of Thermovinification Temperature on Phenolic Compounds and Colour of Syrah Wine. Beverages. 2024; 10(4):117.
https://doi.org/10.3390/beverages10040117
Chicago/Turabian Style
Silva, Islaine Santos, Ana Paula André Barros, Luiz Claudio Correa, Carolina Oliveira de Souza, and Aline Camarão Telles Biasoto.
2024. "Effect of Thermovinification Temperature on Phenolic Compounds and Colour of Syrah Wine" Beverages 10, no. 4: 117.
https://doi.org/10.3390/beverages10040117
APA Style
Silva, I. S., Barros, A. P. A., Correa, L. C., de Souza, C. O., & Biasoto, A. C. T.
(2024). Effect of Thermovinification Temperature on Phenolic Compounds and Colour of Syrah Wine. Beverages, 10(4), 117.
https://doi.org/10.3390/beverages10040117