Effect of Phenolic Compounds on Viability of Wine Spoilage Lactic Acid Bacteria. A Structure-Activity Relationship Study

MLA

Margarita B. Villecco, et al. “Effect of Phenolic Compounds on Viability of Wine Spoilage Lactic Acid Bacteria. A Structure-Activity Relationship Study.” American Journal of Enology and Viticulture, vol. 68, Jan. 2017, pp. 228–33. EBSCOhost, https://doi.org/10.5344/ajev.2016.16084.

APA

Margarita B. Villecco, Pedro Adrián Aredes Fernández, Daniel Enriz, & Maria Gilda Stivala. (2017). Effect of Phenolic Compounds on Viability of Wine Spoilage Lactic Acid Bacteria. A Structure-Activity Relationship Study. American Journal of Enology and Viticulture, 68, 228–233. https://doi.org/10.5344/ajev.2016.16084

Chicago

Margarita B. Villecco, Pedro Adrián Aredes Fernández, Daniel Enriz, and Maria Gilda Stivala. 2017. “Effect of Phenolic Compounds on Viability of Wine Spoilage Lactic Acid Bacteria. A Structure-Activity Relationship Study.” American Journal of Enology and Viticulture 68 (January): 228–33. doi:10.5344/ajev.2016.16084.