APA (7th ed.) Citation

García-Luque, E., González, R., Cao, R., Soto, E., & Blanco, P. Sequential Fermentation with Non-<i>Saccharomyces</i> Yeasts Improves the Chemical and Sensory Characteristics of Albariño and Lado Wines. MDPI AG.

Chicago Style (17th ed.) Citation

García-Luque, Estefanía, Rebeca González, Rafael Cao, Elvira Soto, and Pilar Blanco. Sequential Fermentation with Non-<i>Saccharomyces</i> Yeasts Improves the Chemical and Sensory Characteristics of Albariño and Lado Wines. MDPI AG.

MLA (9th ed.) Citation

García-Luque, Estefanía, et al. Sequential Fermentation with Non-<i>Saccharomyces</i> Yeasts Improves the Chemical and Sensory Characteristics of Albariño and Lado Wines. MDPI AG.