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Jos A, Moreno I, González AG, et al. Differentiation of sparkling wines (cava and champagne) according to their mineral content. Talanta. 2004;63(2):377-82doi: 10.1016/j.talanta.2003.11.015.
Jos, A., Moreno, I., González, A. G., Repetto, G., & Cameán, A. M. (2004). Differentiation of sparkling wines (cava and champagne) according to their mineral content. Talanta, 63(2), 377-82. https://doi.org/10.1016/j.talanta.2003.11.015
Jos, A, et al. "Differentiation of sparkling wines (cava and champagne) according to their mineral content." Talanta vol. 63,2 (2004): 377-82. doi: https://doi.org/10.1016/j.talanta.2003.11.015
Jos A, Moreno I, González AG, Repetto G, Cameán AM. Differentiation of sparkling wines (cava and champagne) according to their mineral content. Talanta. 2004 May 28;63(2):377-82. doi: 10.1016/j.talanta.2003.11.015. PMID: 18969443.
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