Cita APA (7a ed.)
Casassa, L. F., Sari, S. E., Bolcato, E. A., Diaz Sambueza, A. M., Catania, A. A., Fanzone, M. L., . . . Barda, N. (2019). Chemical and sensory effects of cold soak, whole cluster fermentation, and stem additions in Pinot noir wines. American Society for Enology and Viticulture.
Cita Chicago Style (17a ed.)
Casassa, Luis Federico, Santiago Eduardo Sari, Esteban Augusto Bolcato, Alejandra Mariela Diaz Sambueza, Anibal Alejandro Catania, Martín Leandro Fanzone, Fernando Raco, y Nora Barda. Chemical and Sensory Effects of Cold Soak, Whole Cluster Fermentation, and Stem Additions in Pinot Noir Wines. American Society for Enology and Viticulture, 2019.
Cita MLA (9a ed.)
Casassa, Luis Federico, et al. Chemical and Sensory Effects of Cold Soak, Whole Cluster Fermentation, and Stem Additions in Pinot Noir Wines. American Society for Enology and Viticulture, 2019.
Precaución: Estas citas no son 100% exactas.