The contribution of indigenous non-Saccharomyces wine yeast to improved aromatic quality of Cabernet Sauvignon wines by spontaneous fermentation.

MLA

Liu, Pei-Tong, et al. “The Contribution of Indigenous Non-Saccharomyces Wine Yeast to Improved Aromatic Quality of Cabernet Sauvignon Wines by Spontaneous Fermentation.” LWT - Food Science & Technology, vol. 71, Sept. 2016, pp. 356–63. EBSCOhost, https://doi.org/10.1016/j.lwt.2016.04.031.

APA

Liu, P.-T., Lu, L., Duan, C.-Q., & Yan, G.-L. (2016). The contribution of indigenous non-Saccharomyces wine yeast to improved aromatic quality of Cabernet Sauvignon wines by spontaneous fermentation. LWT - Food Science & Technology, 71, 356–363. https://doi.org/10.1016/j.lwt.2016.04.031

Chicago

Liu, Pei-Tong, Lin Lu, Chang-Qing Duan, and Guo-Liang Yan. 2016. “The Contribution of Indigenous Non-Saccharomyces Wine Yeast to Improved Aromatic Quality of Cabernet Sauvignon Wines by Spontaneous Fermentation.” LWT - Food Science & Technology 71 (September): 356–63. doi:10.1016/j.lwt.2016.04.031.