APA

Nieto-Rojo R., Luquin A. & Ancín-Azpilicueta C. (20160908). Improvement of wine aromatic quality using mixtures of lysozyme and dimethyl dicarbonate, with low SO2 concentration. : Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

Chicago

Nieto-Rojo Rodrigo, Luquin Asuncion and Ancín-Azpilicueta Carmen. 20160908. Improvement of wine aromatic quality using mixtures of lysozyme and dimethyl dicarbonate, with low SO2 concentration. : Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

Harvard

Nieto-Rojo R., Luquin A. and Ancín-Azpilicueta C. (20160908). Improvement of wine aromatic quality using mixtures of lysozyme and dimethyl dicarbonate, with low SO2 concentration. : Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

MLA

Nieto-Rojo Rodrigo, Luquin Asuncion and Ancín-Azpilicueta Carmen. Improvement of wine aromatic quality using mixtures of lysozyme and dimethyl dicarbonate, with low SO2 concentration. : Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment. 20160908.