Garnacha Tintorera-based sweet wines: chromatic properties and global phenolic composition by means of UV-Vis spectrophotometry.

MLA

Figueiredo-González, M., et al. “Garnacha Tintorera-Based Sweet Wines: Chromatic Properties and Global Phenolic Composition by Means of UV-Vis Spectrophotometry.” Food Chemistry, vol. 140, no. 1–2, Sept. 2013, pp. 217–24. EBSCOhost, https://doi.org/10.1016/j.foodchem.2013.02.055.

APA

Figueiredo-González, M., Cancho-Grande, B., & Simal-Gándara, J. (2013). Garnacha Tintorera-based sweet wines: chromatic properties and global phenolic composition by means of UV-Vis spectrophotometry. Food Chemistry, 140(1–2), 217–224. https://doi.org/10.1016/j.foodchem.2013.02.055

Chicago

Figueiredo-González, M, B Cancho-Grande, and J Simal-Gándara. 2013. “Garnacha Tintorera-Based Sweet Wines: Chromatic Properties and Global Phenolic Composition by Means of UV-Vis Spectrophotometry.” Food Chemistry 140 (1–2): 217–24. doi:10.1016/j.foodchem.2013.02.055.