Cita APA

Quijada-Morín, N., Williams, P., Rivas Gonzalo, J. C., Doco, T., & Escribano Bailón, M. T. (2014). Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency.

Citación estilo Chicago

Quijada-Morín, Natalia, Pascale Williams, Julián C. Rivas Gonzalo, Thierry Doco, y María Teresa Escribano Bailón. Polyphenolic, Polysaccharide and Oligosaccharide Composition of Tempranillo Red Wines and Their Relationship With the Perceived Astringency. 2014.

Cita MLA

Quijada-Morín, Natalia, et al. Polyphenolic, Polysaccharide and Oligosaccharide Composition of Tempranillo Red Wines and Their Relationship With the Perceived Astringency. 2014.