Roodt, X., & Du Toit, W. J. (2025). Oxygen additions during alcoholic fermentation: Effects on chemical and sensory composition of red wine. Stellenbosch : Stellenbosch University.
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Chicago Style (17th ed.) Citation
Roodt, Xander, and Wessel Johannes Du Toit. Oxygen Additions During Alcoholic Fermentation: Effects on Chemical and Sensory Composition of Red Wine. Stellenbosch : Stellenbosch University, 2025.
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MLA (9th ed.) Citation
Roodt, Xander, and Wessel Johannes Du Toit. Oxygen Additions During Alcoholic Fermentation: Effects on Chemical and Sensory Composition of Red Wine. Stellenbosch : Stellenbosch University, 2025.
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Warning: These citations may not always be 100% accurate.