Techniques for Dealcoholization of Wines: Their Impact on Wine Phenolic Composition, Volatile Composition, and Sensory Characteristics

MLA

Faisal Eudes Sam, et al. “Techniques for Dealcoholization of Wines: Their Impact on Wine Phenolic Composition, Volatile Composition, and Sensory Characteristics.” Foods, vol. 10, no. 10, Oct. 2021, p. 2498. EBSCOhost, https://doi.org/10.3390/foods10102498.

APA

Faisal Eudes Sam, Teng-Zhen Ma, Rafia Salifu, Jing Wang, Yu-Mei Jiang, Bo Zhang, & Shun-Yu Han. (2021). Techniques for Dealcoholization of Wines: Their Impact on Wine Phenolic Composition, Volatile Composition, and Sensory Characteristics. Foods, 10(10), 2498. https://doi.org/10.3390/foods10102498

Chicago

Faisal Eudes Sam, Teng-Zhen Ma, Rafia Salifu, Jing Wang, Yu-Mei Jiang, Bo Zhang, and Shun-Yu Han. 2021. “Techniques for Dealcoholization of Wines: Their Impact on Wine Phenolic Composition, Volatile Composition, and Sensory Characteristics.” Foods 10 (10): 2498. doi:10.3390/foods10102498.