Malic Acid as a Potential Marker for the Aroma Compounds of Amarone Winegrape Varieties in Withering
- DOI
- 10.5344/ajev.2019.18071
- Published
- 2019-02-20
- Container
- American Journal of Enology and Viticulture
- Publisher
- American Society for Enology and Viticulture
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.5344/ajev.2019.18071,
title = {Malic Acid as a Potential Marker for the Aroma Compounds of Amarone Winegrape Varieties in Withering},
author = {Claudio D’Onofrio and Andrea Bellincontro and Daniele Accordini and Fabio Mencarelli},
year = {2019},
journal = {American Journal of Enology and Viticulture},
doi = {10.5344/ajev.2019.18071},
url = {https://doi.org/10.5344/ajev.2019.18071}
}RIS
TY - JOUR TI - Malic Acid as a Potential Marker for the Aroma Compounds of Amarone Winegrape Varieties in Withering AU - Claudio D’Onofrio AU - Andrea Bellincontro AU - Daniele Accordini AU - Fabio Mencarelli PY - 2019 JO - American Journal of Enology and Viticulture DO - 10.5344/ajev.2019.18071 UR - https://doi.org/10.5344/ajev.2019.18071 ER -
APA
D’Onofrio, C., Bellincontro, A., Accordini, D., & Mencarelli, F. (2019). Malic Acid as a Potential Marker for the Aroma Compounds of Amarone Winegrape Varieties in Withering. American Journal of Enology and Viticulture. https://doi.org/10.5344/ajev.2019.18071
Source records
- crossref · retrieved 2026-11-10T19:33:33.944Z