Prediction of organic acids and other quality parameters of wine vinegar by near-infrared spectroscopy. A feasibility study

MLA

Sáiz-Abajo, M. J., et al. “Prediction of Organic Acids and Other Quality Parameters of Wine Vinegar by Near-Infrared Spectroscopy. A Feasibility Study.” Food Chemistry, vol. 99, no. 3, Dec. 2006, pp. 615–21. EBSCOhost, https://doi.org/10.1016/j.foodchem.2005.08.006.

APA

Sáiz-Abajo, M. J., González-Sáiz, J. M., & Pizarro, C. (2006). Prediction of organic acids and other quality parameters of wine vinegar by near-infrared spectroscopy. A feasibility study. Food Chemistry, 99(3), 615–621. https://doi.org/10.1016/j.foodchem.2005.08.006

Chicago

Sáiz-Abajo, M.J., J.M. González-Sáiz, and C. Pizarro. 2006. “Prediction of Organic Acids and Other Quality Parameters of Wine Vinegar by Near-Infrared Spectroscopy. A Feasibility Study.” Food Chemistry 99 (3): 615–21. doi:10.1016/j.foodchem.2005.08.006.