APA引用形式

Suriano, S., Alba, V., Di Gennaro, D., Basile, T., Tamborra, M., & Tarricone, L. (2016). Major phenolic and volatile compounds and their influence on sensorial aspects in stem-contact fermentation winemaking of Primitivo red wines. J Food Sci Technol.

シカゴスタイル引用形

Suriano, S., V. Alba, D. Di Gennaro, T. Basile, M. Tamborra, , L. Tarricone. "Major Phenolic and Volatile Compounds and Their Influence On Sensorial Aspects in Stem-contact Fermentation Winemaking of Primitivo Red Wines." J Food Sci Technol 2016.

MLA引用形式

Suriano, S., et al. "Major Phenolic and Volatile Compounds and Their Influence On Sensorial Aspects in Stem-contact Fermentation Winemaking of Primitivo Red Wines." J Food Sci Technol 2016.