Pereira, C.; Mendes, D.; Martins, N.; Gomes da Silva, M.; Garcia, R.; Cabrita, M.J.
A Sustainable Approach Based on the Use of Unripe Grape Frozen Musts to Modulate Wine Characteristics as a Proof of Concept. Beverages 2022, 8, 79.
https://doi.org/10.3390/beverages8040079
AMA Style
Pereira C, Mendes D, Martins N, Gomes da Silva M, Garcia R, Cabrita MJ.
A Sustainable Approach Based on the Use of Unripe Grape Frozen Musts to Modulate Wine Characteristics as a Proof of Concept. Beverages. 2022; 8(4):79.
https://doi.org/10.3390/beverages8040079
Chicago/Turabian Style
Pereira, Catarina, Davide Mendes, Nuno Martins, Marco Gomes da Silva, Raquel Garcia, and Maria João Cabrita.
2022. "A Sustainable Approach Based on the Use of Unripe Grape Frozen Musts to Modulate Wine Characteristics as a Proof of Concept" Beverages 8, no. 4: 79.
https://doi.org/10.3390/beverages8040079
APA Style
Pereira, C., Mendes, D., Martins, N., Gomes da Silva, M., Garcia, R., & Cabrita, M. J.
(2022). A Sustainable Approach Based on the Use of Unripe Grape Frozen Musts to Modulate Wine Characteristics as a Proof of Concept. Beverages, 8(4), 79.
https://doi.org/10.3390/beverages8040079