Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning †.

MLA

Bustamante, Marco, et al. “Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning †.” Foods, vol. 13, no. 2, Jan. 2024, p. 310. EBSCOhost, https://doi.org/10.3390/foods13020310.

APA

Bustamante, M., Giménez, P., Just-Borràs, A., Solé-Clua, I., Gombau, J., Heras, J. M., Sieczkowski, N., Gil, M., Pérez-Navarro, J., Gómez-Alonso, S., Canals, J. M., & Zamora, F. (2024). Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning †. Foods, 13(2), 310. https://doi.org/10.3390/foods13020310

Chicago

Bustamante, Marco, Pol Giménez, Arnau Just-Borràs, Ignasi Solé-Clua, Jordi Gombau, José M. Heras, Nathalie Sieczkowski, et al. 2024. “Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning †.” Foods 13 (2): 310. doi:10.3390/foods13020310.