Cita APA

Pino García, R. d., González San José, M. L., Rivero Pérez, M. D., García Lomillo, J., & Muñiz Rodríguez, P. (2017). The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings.

Citación estilo Chicago

Pino García, Raquel del, Mª Luisa González San José, Maria Dolores Rivero Pérez, Javier García Lomillo, y Pilar Muñiz Rodríguez. The Effects of Heat Treatment On the Phenolic Composition and Antioxidant Capacity of Red Wine Pomace Seasonings. 2017.

Cita MLA

Pino García, Raquel del, et al. The Effects of Heat Treatment On the Phenolic Composition and Antioxidant Capacity of Red Wine Pomace Seasonings. 2017.