Aroma profile and sensory characteristics of a sulfur dioxide-free mulberry (Morus nigra) wine subjected to non-thermal accelerating aging techniques.

MLA

Tchabo, William, et al. “Aroma Profile and Sensory Characteristics of a Sulfur Dioxide-Free Mulberry (Morus Nigra) Wine Subjected to Non-Thermal Accelerating Aging Techniques.” Food Chemistry, vol. 232, Oct. 2017, pp. 89–97. EBSCOhost, https://doi.org/10.1016/j.foodchem.2017.03.160.

APA

Tchabo, W., Ma, Y., Kwaw, E., Zhang, H., Xiao, L., & Tahir, H. E. (2017). Aroma profile and sensory characteristics of a sulfur dioxide-free mulberry (Morus nigra) wine subjected to non-thermal accelerating aging techniques. Food Chemistry, 232, 89–97. https://doi.org/10.1016/j.foodchem.2017.03.160

Chicago

Tchabo, William, Yongkun Ma, Emmanuel Kwaw, Haining Zhang, Lulu Xiao, and Haroon Elrasheid Tahir. 2017. “Aroma Profile and Sensory Characteristics of a Sulfur Dioxide-Free Mulberry (Morus Nigra) Wine Subjected to Non-Thermal Accelerating Aging Techniques.” Food Chemistry 232 (October): 89–97. doi:10.1016/j.foodchem.2017.03.160.