APA (7th ed.) Citation

Arfelli, G., Sartini, E., Corzani, C., & Fabiani, A. (2011). Chips, lees, and micro-oxygenation: Influence on some flavors and sensory profile of a bottled red Sangiovese wine. European Food Research & Technology, 233(1), 1. https://doi.org/10.1007/s00217-011-1480-2

Chicago Style (17th ed.) Citation

Arfelli, Giuseppe, Elisa Sartini, Claudia Corzani, and Alessandra Fabiani. "Chips, Lees, and Micro-oxygenation: Influence on Some Flavors and Sensory Profile of a Bottled Red Sangiovese Wine." European Food Research & Technology 233, no. 1 (2011): 1. https://doi.org/10.1007/s00217-011-1480-2.

MLA (9th ed.) Citation

Arfelli, Giuseppe, et al. "Chips, Lees, and Micro-oxygenation: Influence on Some Flavors and Sensory Profile of a Bottled Red Sangiovese Wine." European Food Research & Technology, vol. 233, no. 1, 2011, p. 1, https://doi.org/10.1007/s00217-011-1480-2.