APA (7th ed.) Citation

VR, O., LL, P., PA, P., RI, C., M, M., S, R., . . . VF, L. (2025). Red wine maceration with grapevine-cane residues: Influence of format and toasting level. Heliyon, 11(3), e42164. https://doi.org/10.1016/j.heliyon.2025.e42164

Chicago Style (17th ed.) Citation

VR, Olate-Olave, Pino-Ramos LL, Peña-Martínez PA, Castro RI, Muñoz-Vera M, Reyes-Manríquez S, Casaubon G, and Laurie VF. "Red Wine Maceration with Grapevine-cane Residues: Influence of Format and Toasting Level." Heliyon 11, no. 3 (2025): e42164. https://doi.org/10.1016/j.heliyon.2025.e42164.

MLA (9th ed.) Citation

VR, Olate-Olave, et al. "Red Wine Maceration with Grapevine-cane Residues: Influence of Format and Toasting Level." Heliyon, vol. 11, no. 3, 2025, p. e42164, https://doi.org/10.1016/j.heliyon.2025.e42164.