Cite
A Sustainable Approach Based on the Use of Unripe Grape Frozen Musts to Modulate Wine Characteristics as a Proof of Concept
MLA
Catarina Pereira, et al. “A Sustainable Approach Based on the Use of Unripe Grape Frozen Musts to Modulate Wine Characteristics as a Proof of Concept.” Beverages, vol. 8, no. 4, Dec. 2022, p. 79. EBSCOhost, https://doi.org/10.3390/beverages8040079.
APA
Catarina Pereira, Davide Mendes, Nuno Martins, Marco Gomes da Silva, Raquel Garcia, & 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(4), 79. https://doi.org/10.3390/beverages8040079
Chicago
Catarina Pereira, 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 (4): 79. doi:10.3390/beverages8040079.