PubAg

Main content area

MLA

Diesler, Kathrin, et al. "Uv-c Treatment of Grape Must: Microbial Inactivation, Toxicological Considerations and Influence On Chemical and Sensory Properties of White Wine." Innovative food science & emerging technologies, v. 52, pp. 291-304. doi: 10.1016/j.ifset.2019.01.005

APA

Diesler, K., Golombek, P., Kromm, L., Scharfenberger-Schmeer, M., Durner, D., Schmarr, H., Stahl, M. R, Briviba, K., & Fischer, U. (2019). UV-C treatment of grape must: Microbial inactivation, toxicological considerations and influence on chemical and sensory properties of white wine. Innovative food science & emerging technologies, 52, 291-304. doi: 10.1016/j.ifset.2019.01.005

Chicago

Diesler, Kathrin, Patricia Golombek, Lisa Kromm, Maren Scharfenberger-Schmeer, Dominik Durner, Hans-Georg Schmarr, Mario R Stahl, Karlis Briviba, and Ulrich Fischer. "UV-C treatment of grape must: Microbial inactivation, toxicological considerations and influence on chemical and sensory properties of white wine" Innovative food science & emerging technologies 52, 1 (2019): 291-304. doi: 10.1016/j.ifset.2019.01.005