Impact of oenological processing aids and additives on the genetic traceability of 'Nebbiolo' wine produced with withered grapes.

MLA

Gambino, Giorgio, et al. “Impact of Oenological Processing Aids and Additives on the Genetic Traceability of ‘Nebbiolo’ Wine Produced with Withered Grapes.” Food Research International, vol. 151, Jan. 2022, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodres.2021.110874.

APA

Gambino, G., Ferrero, L., Scalzini, G., De Paolis, C., Paissoni, M. A., Río Segade, S., Giacosa, S., Boccacci, P., & Rolle, L. (2022). Impact of oenological processing aids and additives on the genetic traceability of “Nebbiolo” wine produced with withered grapes. Food Research International, 151, N.PAG. https://doi.org/10.1016/j.foodres.2021.110874

Chicago

Gambino, Giorgio, Lorenzo Ferrero, Giulia Scalzini, Camilla De Paolis, Maria Alessandra Paissoni, Susana Río Segade, Simone Giacosa, Paolo Boccacci, and Luca Rolle. 2022. “Impact of Oenological Processing Aids and Additives on the Genetic Traceability of ‘Nebbiolo’ Wine Produced with Withered Grapes.” Food Research International 151 (January): N.PAG. doi:10.1016/j.foodres.2021.110874.