Ayestarán, B. [., Garrido, J. [., & Ancín, C. [. (1998). Relation between Fatty Acid Content, its Evolution during Fermentation, and theUtilization of Free Amino Acids in Vacuum-Filtered Viura Must.
Citación estilo ChicagoAyestarán, B. [0000-0002-2903-1332], J. [0000-0002-3366-9726] Garrido, y C. [0000-0001-7690-3204] Ancín. Relation between Fatty Acid Content, Its Evolution During Fermentation, and TheUtilization of Free Amino Acids in Vacuum-Filtered Viura Must. 1998.
Cita MLAAyestarán, B. [0000-0002-2903-1332], J. [0000-0002-3366-9726] Garrido, y C. [0000-0001-7690-3204] Ancín. Relation between Fatty Acid Content, Its Evolution During Fermentation, and TheUtilization of Free Amino Acids in Vacuum-Filtered Viura Must. 1998.
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