APA (7th ed.) Citation

Stój, A., Czernecki, T., Sosnowska, B., Niemczynowicz, A., & Matwijczuk, A. Impact of Grape Variety, Yeast and Malolactic Fermentation on Volatile Compounds and Fourier Transform Infrared Spectra in Red Wines. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.

Chicago Style (17th ed.) Citation

Stój, Anna, Tomasz Czernecki, Bożena Sosnowska, Agnieszka Niemczynowicz, and Arkadiusz Matwijczuk. Impact of Grape Variety, Yeast and Malolactic Fermentation on Volatile Compounds and Fourier Transform Infrared Spectra in Red Wines. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.

MLA (9th ed.) Citation

Stój, Anna, et al. Impact of Grape Variety, Yeast and Malolactic Fermentation on Volatile Compounds and Fourier Transform Infrared Spectra in Red Wines. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.