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Nguyen ANH, Johnson TE, Jeffery DW, Capone DL, Danner L, Bastian SEP. Sensory and Chemical Drivers of Wine Consumers’ Preference for a New Shiraz Wine Product Containing Ganoderma lucidum Extract as a Novel Ingredient. Foods. 2020; 9(2):224. https://doi.org/10.3390/foods9020224

Nguyen, Anh N.H., Trent E. Johnson, David W. Jeffery, Dimitra L. Capone, Lukas Danner, and Susan E.P. Bastian. 2020. "Sensory and Chemical Drivers of Wine Consumers’ Preference for a New Shiraz Wine Product Containing Ganoderma lucidum Extract as a Novel Ingredient" Foods 9, no. 2: 224. https://doi.org/10.3390/foods9020224

Nguyen, A. N. H., Johnson, T. E., Jeffery, D. W., Capone, D. L., Danner, L., & Bastian, S. E. P. (2020). Sensory and Chemical Drivers of Wine Consumers’ Preference for a New Shiraz Wine Product Containing Ganoderma lucidum Extract as a Novel Ingredient. Foods, 9(2), 224. https://doi.org/10.3390/foods9020224