APA
Bonatto Machado de Castilhos M., Luiz Del Bianchi V., Gómez-Alonso S., García-Romero E. & Hermosín-Gutiérrez I. (20200413). Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rúbea and BRS Cora. : Food chemistry.
Chicago
Bonatto Machado de Castilhos Maurício, Luiz Del Bianchi Vanildo, Gómez-Alonso Sergio, García-Romero Esteban and Hermosín-Gutiérrez Isidro. 20200413. Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rúbea and BRS Cora. : Food chemistry.
Harvard
Bonatto Machado de Castilhos M., Luiz Del Bianchi V., Gómez-Alonso S., García-Romero E. and Hermosín-Gutiérrez I. (20200413). Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rúbea and BRS Cora. : Food chemistry.
MLA
Bonatto Machado de Castilhos Maurício, Luiz Del Bianchi Vanildo, Gómez-Alonso Sergio, García-Romero Esteban and Hermosín-Gutiérrez Isidro. Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rúbea and BRS Cora. : Food chemistry. 20200413.