Study of the effects of proline, phenylalanine, and urea foliar application to Tempranillo vineyards on grape amino acid content. Comparison with commercial nitrogen fertilisers.

MLA

Garde-Cerdán, T., et al. “Study of the Effects of Proline, Phenylalanine, and Urea Foliar Application to Tempranillo Vineyards on Grape Amino Acid Content. Comparison with Commercial Nitrogen Fertilisers.” Food Chemistry, vol. 163, Nov. 2014, pp. 136–41. EBSCOhost, https://doi.org/10.1016/j.foodchem.2014.04.101.

APA

Garde-Cerdán, T., López, R., Portu, J., González-Arenzana, L., López-Alfaro, I., & Santamaría, P. (2014). Study of the effects of proline, phenylalanine, and urea foliar application to Tempranillo vineyards on grape amino acid content. Comparison with commercial nitrogen fertilisers. Food Chemistry, 163, 136–141. https://doi.org/10.1016/j.foodchem.2014.04.101

Chicago

Garde-Cerdán, T, R López, J Portu, L González-Arenzana, I López-Alfaro, and P Santamaría. 2014. “Study of the Effects of Proline, Phenylalanine, and Urea Foliar Application to Tempranillo Vineyards on Grape Amino Acid Content. Comparison with Commercial Nitrogen Fertilisers.” Food Chemistry 163 (November): 136–41. doi:10.1016/j.foodchem.2014.04.101.