Wine Volatilome as Affected by Tartaric Stabilization Treatments: Cold Stabilization, Carboxymethylcellulose and Metatartaric Acid.

MLA

Cosme, Fernanda, et al. “Wine Volatilome as Affected by Tartaric Stabilization Treatments: Cold Stabilization, Carboxymethylcellulose and Metatartaric Acid.” Foods, vol. 13, no. 17, Sept. 2024, p. 2734. EBSCOhost, https://doi.org/10.3390/foods13172734.

APA

Cosme, F., Oliveira, R., Filipe-Ribeiro, L., & Nunes, F. M. (2024). Wine Volatilome as Affected by Tartaric Stabilization Treatments: Cold Stabilization, Carboxymethylcellulose and Metatartaric Acid. Foods, 13(17), 2734. https://doi.org/10.3390/foods13172734

Chicago

Cosme, Fernanda, Rui Oliveira, Luís Filipe-Ribeiro, and Fernando M. Nunes. 2024. “Wine Volatilome as Affected by Tartaric Stabilization Treatments: Cold Stabilization, Carboxymethylcellulose and Metatartaric Acid.” Foods 13 (17): 2734. doi:10.3390/foods13172734.