Cite
Effects of low sulfur dioxide concentrations on bioactive compounds and antioxidant properties of Aglianico red wine.
MLA
Gabriele, Morena, et al. “Effects of Low Sulfur Dioxide Concentrations on Bioactive Compounds and Antioxidant Properties of Aglianico Red Wine.” Food Chemistry, vol. 245, Apr. 2018, pp. 1105–12. EBSCOhost, https://doi.org/10.1016/j.foodchem.2017.11.060.
APA
Gabriele, M., Gerardi, C., Lucejko, J. J., Longo, V., Pucci, L., & Domenici, V. (2018). Effects of low sulfur dioxide concentrations on bioactive compounds and antioxidant properties of Aglianico red wine. Food Chemistry, 245, 1105–1112. https://doi.org/10.1016/j.foodchem.2017.11.060
Chicago
Gabriele, Morena, Chiara Gerardi, Jeannette J. Lucejko, Vincenzo Longo, Laura Pucci, and Valentina Domenici. 2018. “Effects of Low Sulfur Dioxide Concentrations on Bioactive Compounds and Antioxidant Properties of Aglianico Red Wine.” Food Chemistry 245 (April): 1105–12. doi:10.1016/j.foodchem.2017.11.060.