Changes on grape phenolic composition induced by grapevine foliar applications of phenylalanine and urea.

MLA

Portu, J., et al. “Changes on Grape Phenolic Composition Induced by Grapevine Foliar Applications of Phenylalanine and Urea.” Food Chemistry, vol. 180, Aug. 2015, pp. 171–80. EBSCOhost, https://doi.org/10.1016/j.foodchem.2015.02.042.

APA

Portu, J., López-Alfaro, I., Gómez-Alonso, S., López, R., & Garde-Cerdán, T. (2015). Changes on grape phenolic composition induced by grapevine foliar applications of phenylalanine and urea. Food Chemistry, 180, 171–180. https://doi.org/10.1016/j.foodchem.2015.02.042

Chicago

Portu, J, I López-Alfaro, S Gómez-Alonso, R López, and T Garde-Cerdán. 2015. “Changes on Grape Phenolic Composition Induced by Grapevine Foliar Applications of Phenylalanine and Urea.” Food Chemistry 180 (August): 171–80. doi:10.1016/j.foodchem.2015.02.042.