Mafata, M., & Van Jaarsveld, F. (2017). The effect of grape temperature on the phenolic extraction and sensory perception of Méthode Cap Classique wines. Stellenbosch : Stellenbosch University.
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Chicago Style (17th ed.) Citation
Mafata, Mpho, and Francois Van Jaarsveld. The Effect of Grape Temperature on the Phenolic Extraction and Sensory Perception of Méthode Cap Classique Wines. Stellenbosch : Stellenbosch University, 2017.
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MLA (9th ed.) Citation
Mafata, Mpho, and Francois Van Jaarsveld. The Effect of Grape Temperature on the Phenolic Extraction and Sensory Perception of Méthode Cap Classique Wines. Stellenbosch : Stellenbosch University, 2017.
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Warning: These citations may not always be 100% accurate.