Vineyard calcium sprays shift the volatile profile of young red wine produced by induced and spontaneous fermentation

MLA

Ana Garcia, et al. “Vineyard Calcium Sprays Shift the Volatile Profile of Young Red Wine Produced by Induced and Spontaneous Fermentation.” Food Research International, vol. 131, May 2020, p. 108983. EBSCOhost, https://doi.org/10.1016/j.foodres.2020.108983.

APA

Ana Garcia, Ricardo López, António Teixeira, Hernâni Gerós, & Viviana Martins. (2020). Vineyard calcium sprays shift the volatile profile of young red wine produced by induced and spontaneous fermentation. Food Research International, 131, 108983. https://doi.org/10.1016/j.foodres.2020.108983

Chicago

Ana Garcia, Ricardo López, António Teixeira, Hernâni Gerós, and Viviana Martins. 2020. “Vineyard Calcium Sprays Shift the Volatile Profile of Young Red Wine Produced by Induced and Spontaneous Fermentation.” Food Research International 131 (May): 108983. doi:10.1016/j.foodres.2020.108983.