APA (7th ed.) Citation

Piccardo, D., Favre, G., Pascual, O., Canals, J. M., Zamora, F., & González-Neves, G. (2019). Influence of the use of unripe grapes to reduce ethanol content and pH on the color, polyphenol and polysaccharide composition of conventional and hot macerated Pinot Noir and Tannat wines. European Food Research & Technology, 245(6), 1321. https://doi.org/10.1007/s00217-019-03258-4

Chicago Style (17th ed.) Citation

Piccardo, Diego, Guzman Favre, Olga Pascual, Joan Miquel Canals, Fernando Zamora, and Gustavo González-Neves. "Influence of the Use of Unripe Grapes to Reduce Ethanol Content and PH on the Color, Polyphenol and Polysaccharide Composition of Conventional and Hot Macerated Pinot Noir and Tannat Wines." European Food Research & Technology 245, no. 6 (2019): 1321. https://doi.org/10.1007/s00217-019-03258-4.

MLA (9th ed.) Citation

Piccardo, Diego, et al. "Influence of the Use of Unripe Grapes to Reduce Ethanol Content and PH on the Color, Polyphenol and Polysaccharide Composition of Conventional and Hot Macerated Pinot Noir and Tannat Wines." European Food Research & Technology, vol. 245, no. 6, 2019, p. 1321, https://doi.org/10.1007/s00217-019-03258-4.