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.
Chicago Style (17th ed.) CitationRandazzo, 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.
MLA (8th ed.) CitationRandazzo, 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.
Warning: These citations may not always be 100% accurate.