Cite
Volatile Composition of Vernaccia di Oristano Sherry-Like Wine as Affected by Biological Ageing
MLA
Guido C. Galletti, et al. “Volatile Composition of Vernaccia Di Oristano Sherry-Like Wine as Affected by Biological Ageing.” Journal of the Science of Food and Agriculture, vol. 70, Jan. 1996, pp. 44–50. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi...........41b6d5e139207417fb92f3be538bb527&authtype=sso&custid=ns315887.
APA
Guido C. Galletti, Giovanni Antonio Farris, A. Carnacini, & Andrea Antonelli. (1996). Volatile Composition of Vernaccia di Oristano Sherry-Like Wine as Affected by Biological Ageing. Journal of the Science of Food and Agriculture, 70, 44–50.
Chicago
Guido C. Galletti, Giovanni Antonio Farris, A. Carnacini, and Andrea Antonelli. 1996. “Volatile Composition of Vernaccia Di Oristano Sherry-Like Wine as Affected by Biological Ageing.” Journal of the Science of Food and Agriculture 70 (January): 44–50. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi...........41b6d5e139207417fb92f3be538bb527&authtype=sso&custid=ns315887.