Cite
Sensory acceptance drivers of pre-fermentation dehydration and submerged cap red wines produced from Vitis labrusca hybrid grapes.
MLA
de Castilhos, Maurício B. M., et al. “Sensory Acceptance Drivers of Pre-Fermentation Dehydration and Submerged Cap Red Wines Produced from Vitis Labrusca Hybrid Grapes.” LWT - Food Science & Technology, vol. 69, June 2016, pp. 82–90. EBSCOhost, https://doi.org/10.1016/j.lwt.2016.01.043.
APA
de Castilhos, M. B. M., Garcia Maia, J. D., Gómez-Alonso, S., Del Bianchi, V. L., & Hermosín-Gutiérrez, I. (2016). Sensory acceptance drivers of pre-fermentation dehydration and submerged cap red wines produced from Vitis labrusca hybrid grapes. LWT - Food Science & Technology, 69, 82–90. https://doi.org/10.1016/j.lwt.2016.01.043
Chicago
de Castilhos, Maurício B.M., João Dimas Garcia Maia, Sergio Gómez-Alonso, Vanildo Luiz Del Bianchi, and Isidro Hermosín-Gutiérrez. 2016. “Sensory Acceptance Drivers of Pre-Fermentation Dehydration and Submerged Cap Red Wines Produced from Vitis Labrusca Hybrid Grapes.” LWT - Food Science & Technology 69 (June): 82–90. doi:10.1016/j.lwt.2016.01.043.