Phenolic Composition of Red and White Wine Byproducts from Different Grapevine Cultivars from La Rioja (Spain) and How This Is Affected by the Winemaking Process.

MLA

Mosele, Juana, et al. “Phenolic Composition of Red and White Wine Byproducts from Different Grapevine Cultivars from La Rioja (Spain) and How This Is Affected by the Winemaking Process.” Journal of Agricultural and Food Chemistry, vol. 71, no. 48, Dec. 2023, pp. 18746–57. EBSCOhost, https://doi.org/10.1021/acs.jafc.3c04660.

APA

Mosele, J., da Costa, B. S., Bobadilla, S., & Motilva, M.-J. (2023). Phenolic Composition of Red and White Wine Byproducts from Different Grapevine Cultivars from La Rioja (Spain) and How This Is Affected by the Winemaking Process. Journal of Agricultural and Food Chemistry, 71(48), 18746–18757. https://doi.org/10.1021/acs.jafc.3c04660

Chicago

Mosele, Juana, Bianca Souza da Costa, Silvia Bobadilla, and Maria-Jose Motilva. 2023. “Phenolic Composition of Red and White Wine Byproducts from Different Grapevine Cultivars from La Rioja (Spain) and How This Is Affected by the Winemaking Process.” Journal of Agricultural and Food Chemistry 71 (48): 18746–57. doi:10.1021/acs.jafc.3c04660.