Effects of different vinification technologies on physico-chemical properties and antioxidant activity of 'Falanghina' and 'Bombino bianco' wines.

MLA

Baiano, A., et al. “Effects of Different Vinification Technologies on Physico-Chemical Properties and Antioxidant Activity of ‘Falanghina’ and ‘Bombino Bianco’ Wines.” European Food Research & Technology, vol. 237, no. 5, Nov. 2013, pp. 831–42. EBSCOhost, https://doi.org/10.1007/s00217-013-2052-4.

APA

Baiano, A., Varva, G., De Gianni, A., Terracone, C., Viggiani, I., & Del Nobile, M. (2013). Effects of different vinification technologies on physico-chemical properties and antioxidant activity of “Falanghina” and “Bombino bianco” wines. European Food Research & Technology, 237(5), 831–842. https://doi.org/10.1007/s00217-013-2052-4

Chicago

Baiano, A., G. Varva, A. De Gianni, C. Terracone, I. Viggiani, and M. Del Nobile. 2013. “Effects of Different Vinification Technologies on Physico-Chemical Properties and Antioxidant Activity of ‘Falanghina’ and ‘Bombino Bianco’ Wines.” European Food Research & Technology 237 (5): 831–42. doi:10.1007/s00217-013-2052-4.