Cite
Relationships between the varietal volatile composition of the musts and white wine aroma quality. A four year feasibility study
MLA
Rocha, Sílvia M., et al. “Relationships between the Varietal Volatile Composition of the Musts and White Wine Aroma Quality. A Four Year Feasibility Study.” LWT - Food Science & Technology, vol. 43, no. 10, Dec. 2010, pp. 1508–16. EBSCOhost, https://doi.org/10.1016/j.lwt.2010.06.007.
APA
Rocha, S. M., Coutinho, P., Coelho, E., Barros, A. S., Delgadillo, I., & Coimbra, M. A. (2010). Relationships between the varietal volatile composition of the musts and white wine aroma quality. A four year feasibility study. LWT - Food Science & Technology, 43(10), 1508–1516. https://doi.org/10.1016/j.lwt.2010.06.007
Chicago
Rocha, Sílvia M., Paula Coutinho, Elisabete Coelho, António S. Barros, Ivonne Delgadillo, and Manuel A. Coimbra. 2010. “Relationships between the Varietal Volatile Composition of the Musts and White Wine Aroma Quality. A Four Year Feasibility Study.” LWT - Food Science & Technology 43 (10): 1508–16. doi:10.1016/j.lwt.2010.06.007.