[1]
O. Vargas, C. Espinosa, Y. Ruiz, D. Rodríguez, and M. A. García, “Influence of must composition and clarification method on the properties of a wine made from orange juice”, J. Food Sci. Gastron., vol. 3, no. 1, pp. 8–15, Jan. 2025, doi: 10.5281/zenodo.14610503.