Stidwell, T. G., & Pretorius, I. S. (2012). The use of enzymes for increased aroma formation in wine. Stellenbosch : Stellenbosch University.
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Chicago Style (17th ed.) Citation
Stidwell, Tanya Gwendryth, and I. S. Pretorius. The Use of Enzymes for Increased Aroma Formation in Wine. Stellenbosch : Stellenbosch University, 2012.
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MLA (9th ed.) Citation
Stidwell, Tanya Gwendryth, and I. S. Pretorius. The Use of Enzymes for Increased Aroma Formation in Wine. Stellenbosch : Stellenbosch University, 2012.
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Warning: These citations may not always be 100% accurate.