Romano, M.; Chandra, M.; Harutunyan, M.; Savian, T.; Villegas, C.; Minim, V.; Malfeito-Ferreira, M.
Off-Flavours and Unpleasantness Are Cues for the Recognition and Valorization of Organic Wines by Experienced Tasters. Foods 2020, 9, 105.
https://doi.org/10.3390/foods9010105
AMA Style
Romano M, Chandra M, Harutunyan M, Savian T, Villegas C, Minim V, Malfeito-Ferreira M.
Off-Flavours and Unpleasantness Are Cues for the Recognition and Valorization of Organic Wines by Experienced Tasters. Foods. 2020; 9(1):105.
https://doi.org/10.3390/foods9010105
Chicago/Turabian Style
Romano, Mylena, Mahesh Chandra, Mkrtich Harutunyan, Taciana Savian, Cristian Villegas, Valéria Minim, and Manuel Malfeito-Ferreira.
2020. "Off-Flavours and Unpleasantness Are Cues for the Recognition and Valorization of Organic Wines by Experienced Tasters" Foods 9, no. 1: 105.
https://doi.org/10.3390/foods9010105
APA Style
Romano, M., Chandra, M., Harutunyan, M., Savian, T., Villegas, C., Minim, V., & Malfeito-Ferreira, M.
(2020). Off-Flavours and Unpleasantness Are Cues for the Recognition and Valorization of Organic Wines by Experienced Tasters. Foods, 9(1), 105.
https://doi.org/10.3390/foods9010105