Berbegal, C.;                     Fragasso, M.;                     Russo, P.;                     Bimbo, F.;                     Grieco, F.;                     Spano, G.;                     Capozzi, V.    
        Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector. Fermentation 2019, 5, 85.
    https://doi.org/10.3390/fermentation5040085
    AMA Style
    
                                Berbegal C,                                 Fragasso M,                                 Russo P,                                 Bimbo F,                                 Grieco F,                                 Spano G,                                 Capozzi V.        
                Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector. Fermentation. 2019; 5(4):85.
        https://doi.org/10.3390/fermentation5040085
    
    Chicago/Turabian Style
    
                                Berbegal, Carmen,                                 Mariagiovanna Fragasso,                                 Pasquale Russo,                                 Francesco Bimbo,                                 Francesco Grieco,                                 Giuseppe Spano,                                 and Vittorio Capozzi.        
                2019. "Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector" Fermentation 5, no. 4: 85.
        https://doi.org/10.3390/fermentation5040085
    
    APA Style
    
                                Berbegal, C.,                                 Fragasso, M.,                                 Russo, P.,                                 Bimbo, F.,                                 Grieco, F.,                                 Spano, G.,                                 & Capozzi, V.        
        
        (2019). Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector. Fermentation, 5(4), 85.
        https://doi.org/10.3390/fermentation5040085