Botha, A.; du Toit, W.; Brand, J.; Kidd, M.; Groenewald, N.
The Effect of Different Oak Products Used during Fermentation and Ageing on the Sensory Properties of a White Wine over Time. Foods 2020, 9, 1220.
https://doi.org/10.3390/foods9091220
AMA Style
Botha A, du Toit W, Brand J, Kidd M, Groenewald N.
The Effect of Different Oak Products Used during Fermentation and Ageing on the Sensory Properties of a White Wine over Time. Foods. 2020; 9(9):1220.
https://doi.org/10.3390/foods9091220
Chicago/Turabian Style
Botha, Anri, Wessel du Toit, Jeanne Brand, Martin Kidd, and Niël Groenewald.
2020. "The Effect of Different Oak Products Used during Fermentation and Ageing on the Sensory Properties of a White Wine over Time" Foods 9, no. 9: 1220.
https://doi.org/10.3390/foods9091220
APA Style
Botha, A., du Toit, W., Brand, J., Kidd, M., & Groenewald, N.
(2020). The Effect of Different Oak Products Used during Fermentation and Ageing on the Sensory Properties of a White Wine over Time. Foods, 9(9), 1220.
https://doi.org/10.3390/foods9091220