APA

Lorenzo C., Bordiga M., Pérez-Álvarez E. P., Travaglia F., Arlorio M., Salinas M. R., Coïsson J. D. & Garde-Cerdán T. (20190612). The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine. : Food research international (Ottawa, Ont.).

Chicago

Lorenzo C, Bordiga M, Pérez-Álvarez E P, Travaglia F, Arlorio M, Salinas M R, Coïsson J D and Garde-Cerdán T. 20190612. The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine. : Food research international (Ottawa, Ont.).

Harvard

Lorenzo C., Bordiga M., Pérez-Álvarez E. P., Travaglia F., Arlorio M., Salinas M. R., Coïsson J. D. and Garde-Cerdán T. (20190612). The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine. : Food research international (Ottawa, Ont.).

MLA

Lorenzo C, Bordiga M, Pérez-Álvarez E P, Travaglia F, Arlorio M, Salinas M R, Coïsson J D and Garde-Cerdán T. The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine. : Food research international (Ottawa, Ont.). 20190612.