Napa-Almeyda, C.A.; Muñoz-González, C.; Silva-Jaimes, M.; Condezo-Hoyos, L.; Pozo-Bayón, M.Á.
Effect of Using Different Blends of Non-Saccharomyces Yeast Isolated from Italia and Negra Criolla Grapes on the Aromatic Diversity and Sensory Profile of Piscos. Beverages 2024, 10, 126.
https://doi.org/10.3390/beverages10040126
AMA Style
Napa-Almeyda CA, Muñoz-González C, Silva-Jaimes M, Condezo-Hoyos L, Pozo-Bayón MÁ.
Effect of Using Different Blends of Non-Saccharomyces Yeast Isolated from Italia and Negra Criolla Grapes on the Aromatic Diversity and Sensory Profile of Piscos. Beverages. 2024; 10(4):126.
https://doi.org/10.3390/beverages10040126
Chicago/Turabian Style
Napa-Almeyda, César Augusto, Carolina Muñoz-González, Marcial Silva-Jaimes, Luis Condezo-Hoyos, and María Ángeles Pozo-Bayón.
2024. "Effect of Using Different Blends of Non-Saccharomyces Yeast Isolated from Italia and Negra Criolla Grapes on the Aromatic Diversity and Sensory Profile of Piscos" Beverages 10, no. 4: 126.
https://doi.org/10.3390/beverages10040126
APA Style
Napa-Almeyda, C. A., Muñoz-González, C., Silva-Jaimes, M., Condezo-Hoyos, L., & Pozo-Bayón, M. Á.
(2024). Effect of Using Different Blends of Non-Saccharomyces Yeast Isolated from Italia and Negra Criolla Grapes on the Aromatic Diversity and Sensory Profile of Piscos. Beverages, 10(4), 126.
https://doi.org/10.3390/beverages10040126
