Casassa, L. F., Bolcato, E. A., Sari, S. E., Fanzone, M. L., & Jofre, V. P. (2017). Combined effect of prefermentative cold soak and SO2 additions in Barbera D’Asti and Malbec wines: Anthocyanin composition, chromatic and sensory properties.
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Cita Chicago Style (17a ed.)
Casassa, Luis Federico, Esteban Augusto Bolcato, Santiago Eduardo Sari, Martín Leandro Fanzone, y Viviana Patricia Jofre. Combined Effect of Prefermentative Cold Soak and SO2 Additions in Barbera D’Asti and Malbec Wines: Anthocyanin Composition, Chromatic and Sensory Properties. 2017.
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Cita MLA (9a ed.)
Casassa, Luis Federico, et al. Combined Effect of Prefermentative Cold Soak and SO2 Additions in Barbera D’Asti and Malbec Wines: Anthocyanin Composition, Chromatic and Sensory Properties. 2017.
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