Cita APA (7a ed.)
Casassa, L. F., & Harbertson, J. F. (2018). Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration.
Cita Chicago Style (17a ed.)
Casassa, Luis Federico, y James F. Harbertson. Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration. 2018.
Cita MLA (9a ed.)
Casassa, Luis Federico, y James F. Harbertson. Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration. 2018.
Precaución: Estas citas no son 100% exactas.