Şener, H., & Yildirim, H. K. (2013). Influence of different maceration time and temperatures on total phenols, colour and sensory properties of Cabernet Sauvignon wines. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 19(6), 523. https://doi.org/10.1177/1082013212462229
Style de citation ChicagoŞener, Hasan, et Hatice Kalkan Yildirim. "Influence of Different Maceration Time and Temperatures on Total Phenols, Colour and Sensory Properties of Cabernet Sauvignon Wines." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 19, no. 6 (2013): 523. https://dx.doi.org/10.1177/1082013212462229.
Style de citation MLAŞener, Hasan, et Hatice Kalkan Yildirim. "Influence of Different Maceration Time and Temperatures on Total Phenols, Colour and Sensory Properties of Cabernet Sauvignon Wines." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 19, no. 6, 2013, p. 523.