Comparison of traditional and reductive winemaking: influence on some fixed components and sensorial characteristics

MLA

Francesca Masino, et al. “Comparison of Traditional and Reductive Winemaking: Influence on Some Fixed Components and Sensorial Characteristics.” European Food Research and Technology, vol. 231, Mar. 2010, pp. 85–91. EBSCOhost, https://doi.org/10.1007/s00217-010-1250-6.

APA

Francesca Masino, Elisa Sartini, Andrea Antonelli, & Giuseppe Arfelli. (2010). Comparison of traditional and reductive winemaking: influence on some fixed components and sensorial characteristics. European Food Research and Technology, 231, 85–91. https://doi.org/10.1007/s00217-010-1250-6

Chicago

Francesca Masino, Elisa Sartini, Andrea Antonelli, and Giuseppe Arfelli. 2010. “Comparison of Traditional and Reductive Winemaking: Influence on Some Fixed Components and Sensorial Characteristics.” European Food Research and Technology 231 (March): 85–91. doi:10.1007/s00217-010-1250-6.