Cite
Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality
MLA
Conseil Régional de Bourgogne, et al. Sensory-Active Compounds Influencing Wine Experts’ and Consumers’ Perception of Red Wine Intrinsic Quality. 2015. 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=edsoai&AN=edsoai.on1105205114&authtype=sso&custid=ns315887.
APA
Conseil Régional de Bourgogne, Ministerio de Educación, C. y D. (España), Instituto de Estudios Riojanos, Nafarroako Gobernua, Universidad de La Rioja, Sáenz-Navajas, M.-P., Avizcuri, J. M., Ballester, J., Fernández-Zurbano, P., Ferreira, V., Peyron, D., & Valentin, D. (2015). Sensory-active compounds influencing wine experts’ and consumers’ perception of red wine intrinsic quality.
Chicago
Conseil Régional de Bourgogne, Cultura y Deporte (España) Ministerio de Educación, Instituto de Estudios Riojanos, Nafarroako Gobernua, Universidad de La Rioja, María-Pilar Sáenz-Navajas, J. M. Avizcuri, et al. 2015. “Sensory-Active Compounds Influencing Wine Experts’ and Consumers’ Perception of Red Wine Intrinsic Quality.” 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=edsoai&AN=edsoai.on1105205114&authtype=sso&custid=ns315887.