Macoviciuc, S.; Niculaua, M.; Nechita, C.-B.; Cioroiu, B.-I.; Cotea, V.V.
The Correlation between Amino Acids and Biogenic Amines in Wines without Added Sulfur Dioxide. Fermentation 2024, 10, 302.
https://doi.org/10.3390/fermentation10060302
AMA Style
Macoviciuc S, Niculaua M, Nechita C-B, Cioroiu B-I, Cotea VV.
The Correlation between Amino Acids and Biogenic Amines in Wines without Added Sulfur Dioxide. Fermentation. 2024; 10(6):302.
https://doi.org/10.3390/fermentation10060302
Chicago/Turabian Style
Macoviciuc, Sorin, Marius Niculaua, Constantin-Bogdan Nechita, Bogdan-Ionel Cioroiu, and Valeriu V. Cotea.
2024. "The Correlation between Amino Acids and Biogenic Amines in Wines without Added Sulfur Dioxide" Fermentation 10, no. 6: 302.
https://doi.org/10.3390/fermentation10060302
APA Style
Macoviciuc, S., Niculaua, M., Nechita, C. -B., Cioroiu, B. -I., & Cotea, V. V.
(2024). The Correlation between Amino Acids and Biogenic Amines in Wines without Added Sulfur Dioxide. Fermentation, 10(6), 302.
https://doi.org/10.3390/fermentation10060302