The Role of On-line Redox Potential Measurement in Sauvignon blanc Fermentation

MLA

Aleksandra Kukec, et al. “The Role of On-Line Redox Potential Measurement in Sauvignon Blanc Fermentation.” Food Technology and Biotechnology, vol. 40, no. 1, Jan. 2002, pp. 49–55. 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=edsdoj&AN=edsdoj.10b809b82432b90777ed54c8c4d20&authtype=sso&custid=ns315887.

APA

Aleksandra Kukec, Štefan Čelan, Mojmir Wondra, & Marin Berovič. (2002). The Role of On-line Redox Potential Measurement in Sauvignon blanc Fermentation. Food Technology and Biotechnology, 40(1), 49–55.

Chicago

Aleksandra Kukec, Štefan Čelan, Mojmir Wondra, and Marin Berovič. 2002. “The Role of On-Line Redox Potential Measurement in Sauvignon Blanc Fermentation.” Food Technology and Biotechnology 40 (1): 49–55. 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=edsdoj&AN=edsdoj.10b809b82432b90777ed54c8c4d20&authtype=sso&custid=ns315887.