Swart, E., & Marais, J. (2012). The effect of region, yeast strain and ascorbic acid on the development of a sulphur-like aroma and on Sauvignon blanc wine quality. Stellenbosch : Stellenbosch University.
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Chicago Style (17th ed.) Citation
Swart, Ewarda, and Jeannine Marais. The Effect of Region, Yeast Strain and Ascorbic Acid on the Development of a Sulphur-like Aroma and on Sauvignon Blanc Wine Quality. Stellenbosch : Stellenbosch University, 2012.
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MLA (9th ed.) Citation
Swart, Ewarda, and Jeannine Marais. The Effect of Region, Yeast Strain and Ascorbic Acid on the Development of a Sulphur-like Aroma and on Sauvignon Blanc Wine Quality. Stellenbosch : Stellenbosch University, 2012.
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Warning: These citations may not always be 100% accurate.