APA

Escott C., Del Fresno J. M., Loira I., Morata A., Tesfaye W., González M. D. C. & Suárez-Lepe J. A. (20171117). Formation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched musts with non-Saccharomyces yeasts. : Food chemistry.

Chicago

Escott Carlos, Del Fresno Juan Manuel, Loira Iris, Morata Antonio, Tesfaye Wendu, González María Del Carmen and Suárez-Lepe José Antonio. 20171117. Formation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched musts with non-Saccharomyces yeasts. : Food chemistry.

Harvard

Escott C., Del Fresno J. M., Loira I., Morata A., Tesfaye W., González M. D. C. and Suárez-Lepe J. A. (20171117). Formation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched musts with non-Saccharomyces yeasts. : Food chemistry.

MLA

Escott Carlos, Del Fresno Juan Manuel, Loira Iris, Morata Antonio, Tesfaye Wendu, González María Del Carmen and Suárez-Lepe José Antonio. Formation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched musts with non-Saccharomyces yeasts. : Food chemistry. 20171117.