Kang, W.; Bindon, K.A.; Wang, X.; Muhlack, R.A.; Smith, P.A.; Niimi, J.; Bastian, S.E.P.
Chemical and Sensory Impacts of Accentuated Cut Edges (ACE) Grape Must Polyphenol Extraction Technique on Shiraz Wines. Foods 2020, 9, 1027.
https://doi.org/10.3390/foods9081027
AMA Style
Kang W, Bindon KA, Wang X, Muhlack RA, Smith PA, Niimi J, Bastian SEP.
Chemical and Sensory Impacts of Accentuated Cut Edges (ACE) Grape Must Polyphenol Extraction Technique on Shiraz Wines. Foods. 2020; 9(8):1027.
https://doi.org/10.3390/foods9081027
Chicago/Turabian Style
Kang, Wenyu, Keren A. Bindon, Xingchen Wang, Richard A. Muhlack, Paul A. Smith, Jun Niimi, and Susan E. P. Bastian.
2020. "Chemical and Sensory Impacts of Accentuated Cut Edges (ACE) Grape Must Polyphenol Extraction Technique on Shiraz Wines" Foods 9, no. 8: 1027.
https://doi.org/10.3390/foods9081027
APA Style
Kang, W., Bindon, K. A., Wang, X., Muhlack, R. A., Smith, P. A., Niimi, J., & Bastian, S. E. P.
(2020). Chemical and Sensory Impacts of Accentuated Cut Edges (ACE) Grape Must Polyphenol Extraction Technique on Shiraz Wines. Foods, 9(8), 1027.
https://doi.org/10.3390/foods9081027