Randazzo, G. (2022). Malolactic fermentation in red wines: Impact of the application of the cherry (P. avium) and oak (Q. pyrenaica and Q. petraea) wood chips on the phenolic characteristics of red wines.
Citação do estilo Chicago (17ª ed.)Randazzo, Gabriele. Malolactic Fermentation in Red Wines: Impact of the Application of the Cherry (P. Avium) and Oak (Q. Pyrenaica and Q. Petraea) Wood Chips on the Phenolic Characteristics of Red Wines. 2022.
Citação MLA (8ª ed.)Randazzo, Gabriele. Malolactic Fermentation in Red Wines: Impact of the Application of the Cherry (P. Avium) and Oak (Q. Pyrenaica and Q. Petraea) Wood Chips on the Phenolic Characteristics of Red Wines. 2022.
Nota: a formatação da citação pode não corresponder 100% ao definido pela respectiva norma.