Seaweed foliar applications at two dosages to Tempranillo blanco (Vitis vinifera L.) grapevines in two seasons: Effects on grape and wine volatile composition.

MLA

Gutiérrez-Gamboa, G., et al. “Seaweed Foliar Applications at Two Dosages to Tempranillo Blanco (Vitis Vinifera L.) Grapevines in Two Seasons: Effects on Grape and Wine Volatile Composition.” Food Research International (Ottawa, Ont.), vol. 130, Apr. 2020, p. 108918. EBSCOhost, https://doi.org/10.1016/j.foodres.2019.108918.

APA

Gutiérrez-Gamboa, G., Garde-Cerdán, T., Rubio-Bretón, P., & Pérez-Álvarez, E. P. (2020). Seaweed foliar applications at two dosages to Tempranillo blanco (Vitis vinifera L.) grapevines in two seasons: Effects on grape and wine volatile composition. Food Research International (Ottawa, Ont.), 130, 108918. https://doi.org/10.1016/j.foodres.2019.108918

Chicago

Gutiérrez-Gamboa, G, T Garde-Cerdán, P Rubio-Bretón, and E P Pérez-Álvarez. 2020. “Seaweed Foliar Applications at Two Dosages to Tempranillo Blanco (Vitis Vinifera L.) Grapevines in Two Seasons: Effects on Grape and Wine Volatile Composition.” Food Research International (Ottawa, Ont.) 130 (April): 108918. doi:10.1016/j.foodres.2019.108918.