APA

Gómez García-Carpintero E., Gómez Gallego M. A., Sánchez-Palomo E. & González Viñas M. A. (20130403). Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines. : Food chemistry.

Chicago

Gómez García-Carpintero E, Gómez Gallego M A, Sánchez-Palomo E and González Viñas M A. 20130403. Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines. : Food chemistry.

Harvard

Gómez García-Carpintero E., Gómez Gallego M. A., Sánchez-Palomo E. and González Viñas M. A. (20130403). Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines. : Food chemistry.

MLA

Gómez García-Carpintero E, Gómez Gallego M A, Sánchez-Palomo E and González Viñas M A. Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines. : Food chemistry. 20130403.