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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

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

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