The phenolic chemistry and spectrochemistry of red sweet wine-making and oak-aging.

MLA

Figueiredo-González, M., et al. “The Phenolic Chemistry and Spectrochemistry of Red Sweet Wine-Making and Oak-Aging.” Food Chemistry, vol. 152, 2014, pp. 522–30. EBSCOhost, https://doi.org/10.1016/j.foodchem.2013.12.018.

APA

Figueiredo-González, M., Cancho-Grande, B., Simal-Gándara, J., Teixeira, N., Mateus, N., & De Freitas, V. (2014). The phenolic chemistry and spectrochemistry of red sweet wine-making and oak-aging. Food Chemistry, 152, 522–530. https://doi.org/10.1016/j.foodchem.2013.12.018

Chicago

Figueiredo-González, M, B Cancho-Grande, J Simal-Gándara, N Teixeira, N Mateus, and V De Freitas. 2014. “The Phenolic Chemistry and Spectrochemistry of Red Sweet Wine-Making and Oak-Aging.” Food Chemistry 152: 522–30. doi:10.1016/j.foodchem.2013.12.018.