Nguyen, A.N.H.; Capone, D.L.; Johnson, T.E.; Jeffery, D.W.; Danner, L.; Bastian, S.E.P.
Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of Ganoderma lucidum Extract. Foods 2019, 8, 538.
https://doi.org/10.3390/foods8110538
AMA Style
Nguyen ANH, Capone DL, Johnson TE, Jeffery DW, Danner L, Bastian SEP.
Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of Ganoderma lucidum Extract. Foods. 2019; 8(11):538.
https://doi.org/10.3390/foods8110538
Chicago/Turabian Style
Nguyen, Anh N.H., Dimitra L. Capone, Trent E. Johnson, David W. Jeffery, Lukas Danner, and Susan E.P. Bastian.
2019. "Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of Ganoderma lucidum Extract" Foods 8, no. 11: 538.
https://doi.org/10.3390/foods8110538
APA Style
Nguyen, A. N. H., Capone, D. L., Johnson, T. E., Jeffery, D. W., Danner, L., & Bastian, S. E. P.
(2019). Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of Ganoderma lucidum Extract. Foods, 8(11), 538.
https://doi.org/10.3390/foods8110538