Zhang, Y.-S.; Du, G.; Gao, Y.-T.; Wang, L.-W.; Meng, D.; Li, B.-J.; Brennan, C.; Wang, M.-Y.; Zhao, H.; Wang, S.-Y.;
et al. The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of ‘Muscat Hamburg’ Wine. Molecules 2019, 24, 3120.
https://doi.org/10.3390/molecules24173120
AMA Style
Zhang Y-S, Du G, Gao Y-T, Wang L-W, Meng D, Li B-J, Brennan C, Wang M-Y, Zhao H, Wang S-Y,
et al. The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of ‘Muscat Hamburg’ Wine. Molecules. 2019; 24(17):3120.
https://doi.org/10.3390/molecules24173120
Chicago/Turabian Style
Zhang, Yu-Shu, Gang Du, Yu-Ting Gao, Li-Wen Wang, Dan Meng, Bing-Juan Li, Charles Brennan, Mei-Yan Wang, Hui Zhao, Su-Ying Wang,
and et al. 2019. "The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of ‘Muscat Hamburg’ Wine" Molecules 24, no. 17: 3120.
https://doi.org/10.3390/molecules24173120
APA Style
Zhang, Y. -S., Du, G., Gao, Y. -T., Wang, L. -W., Meng, D., Li, B. -J., Brennan, C., Wang, M. -Y., Zhao, H., Wang, S. -Y., & Guan, W. -Q.
(2019). The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of ‘Muscat Hamburg’ Wine. Molecules, 24(17), 3120.
https://doi.org/10.3390/molecules24173120
