Romano, M., Chandra, M., Harutunyan, M., Savian, T., Villegas, C., Minim, V., & Malfeito-Ferreira, M. (2020). Off-flavours and unpleasantness are cues for the recognition and valorization of organic wines by experienced tasters.
Chicago Style (17th ed.) CitationRomano, Mylena, Mahesh Chandra, Mkrtich Harutunyan, Taciana Savian, Cristian Villegas, Valéria Minim, and Manuel Malfeito-Ferreira. Off-flavours and Unpleasantness Are Cues for the Recognition and Valorization of Organic Wines by Experienced Tasters. 2020.
MLA (8th ed.) CitationRomano, Mylena, et al. Off-flavours and Unpleasantness Are Cues for the Recognition and Valorization of Organic Wines by Experienced Tasters. 2020.
Warning: These citations may not always be 100% accurate.