APA
Chen K., Escott C., Loira I., Del Fresno J. M., Morata A., Tesfaye W., Calderon F., Suárez-Lepe J. A., Han S. & Benito S. (20171110). Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines. : Food microbiology.
Chicago
Chen Kai, Escott Carlos, Loira Iris, Del Fresno Juan Manuel, Morata Antonio, Tesfaye Wendu, Calderon Fernando, Suárez-Lepe Jose Antonio, Han Shunyu and Benito Santiago. 20171110. Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines. : Food microbiology.
Harvard
Chen K., Escott C., Loira I., Del Fresno J. M., Morata A., Tesfaye W., Calderon F., Suárez-Lepe J. A., Han S. and Benito S. (20171110). Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines. : Food microbiology.
MLA
Chen Kai, Escott Carlos, Loira Iris, Del Fresno Juan Manuel, Morata Antonio, Tesfaye Wendu, Calderon Fernando, Suárez-Lepe Jose Antonio, Han Shunyu and Benito Santiago. Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines. : Food microbiology. 20171110.