Citations refer to the original publication, not to a Scieee localized version.
Baca Bocanegra, B., Gonçalves, S., Nogales Bueno, J., Mansinhos, I., Heredia Mira, F. J., Hernández Hierro, J. M., & Romano, A. (2022). Influence of Wine pH and Ethanol Content on the Fining Efficacy of Proteins from Winemaking By-Products. MDPI. https://doi.org/10.3390/foods11121688
Baca Bocanegra, Berta, et al. Influence of Wine pH and Ethanol Content on the Fining Efficacy of Proteins from Winemaking By-Products. MDPI, 2022. https://doi.org/10.3390/foods11121688.
Baca Bocanegra, Berta, Sandra Gonçalves, Julio Nogales Bueno, Inês Mansinhos, Francisco José Heredia Mira, José Miguel Hernández Hierro, and Anabela Romano. Influence of Wine pH and Ethanol Content on the Fining Efficacy of Proteins from Winemaking By-Products. MDPI, 2022. https://doi.org/10.3390/foods11121688.
Baca Bocanegra, B. et al. (2022) Influence of Wine pH and Ethanol Content on the Fining Efficacy of Proteins from Winemaking By-Products. MDPI. Available at: https://doi.org/10.3390/foods11121688.
B. Baca Bocanegra et al., “Influence of Wine pH and Ethanol Content on the Fining Efficacy of Proteins from Winemaking By-Products,” MDPI, 2022, doi: 10.3390/foods11121688.
@misc{bacabocanegra2022influence,
author = {Baca Bocanegra, Berta and Gonçalves, Sandra and Nogales Bueno, Julio and Mansinhos, Inês and Heredia Mira, Francisco José and Hernández Hierro, José Miguel and Romano, Anabela},
title = {Influence of Wine pH and Ethanol Content on the Fining Efficacy of Proteins from Winemaking By-Products},
year = {2022},
publisher = {MDPI},
doi = {10.3390/foods11121688},
url = {https://doi.org/10.3390/foods11121688}
}
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