Cita APA

Le Grottaglie, L., García Estévez, I., Romano, R., Manzo, N., Rivas Gonzalo, J. C., Alcalde Eon, C., & Escribano Bailón, M. T. (2015). Effect of size and toasting degree of oak chips used for winemaking on the ellagitannin content and on the acutissimin formation.

Citación estilo Chicago

Le Grottaglie, L., Ignacio García Estévez, R. Romano, N. Manzo, Julián C. Rivas Gonzalo, Cristina Alcalde Eon, y María Teresa Escribano Bailón. Effect of Size and Toasting Degree of Oak Chips Used for Winemaking On the Ellagitannin Content and On the Acutissimin Formation. 2015.

Cita MLA

Le Grottaglie, L., et al. Effect of Size and Toasting Degree of Oak Chips Used for Winemaking On the Ellagitannin Content and On the Acutissimin Formation. 2015.