Effects of the addition of fumaric acid on the spontaneous alcoholic fermentation of white grape must
- DOI
- 10.1016/j.foodres.2025.117064
- Published
- 2025-11
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2025.117064,
title = {Effects of the addition of fumaric acid on the spontaneous alcoholic fermentation of white grape must},
author = {Violeta García-Viñola and Montserrat Poblet and Albert Bordons and Cristina Reguant and Nicolas Rozès},
year = {2025},
journal = {Food Research International},
doi = {10.1016/j.foodres.2025.117064},
url = {https://doi.org/10.1016/j.foodres.2025.117064}
}RIS
TY - JOUR TI - Effects of the addition of fumaric acid on the spontaneous alcoholic fermentation of white grape must AU - Violeta García-Viñola AU - Montserrat Poblet AU - Albert Bordons AU - Cristina Reguant AU - Nicolas Rozès PY - 2025 JO - Food Research International DO - 10.1016/j.foodres.2025.117064 UR - https://doi.org/10.1016/j.foodres.2025.117064 ER -
APA
García-Viñola, V., Poblet, M., Bordons, A., Reguant, C., & Rozès, N. (2025). Effects of the addition of fumaric acid on the spontaneous alcoholic fermentation of white grape must. Food Research International. https://doi.org/10.1016/j.foodres.2025.117064
Source records
- crossref · retrieved 2026-09-27T07:34:56.927Z