Venter, P. J., & Hennig, K. (2012). A qualitative and quantitative determination of the amino acids and aroma substances, especially esters, aldehydes and ketones in musts and wines. Stellenbosch : Stellenbosch University.
Successfully copied to clipboard
Copying to clipboard failed
Chicago Style (17th ed.) Citation
Venter, P. J., and K. Hennig. A Qualitative and Quantitative Determination of the Amino Acids and Aroma Substances, Especially Esters, Aldehydes and Ketones in Musts and Wines. Stellenbosch : Stellenbosch University, 2012.
Successfully copied to clipboard
Copying to clipboard failed
MLA (9th ed.) Citation
Venter, P. J., and K. Hennig. A Qualitative and Quantitative Determination of the Amino Acids and Aroma Substances, Especially Esters, Aldehydes and Ketones in Musts and Wines. Stellenbosch : Stellenbosch University, 2012.
Successfully copied to clipboard
Copying to clipboard failed
Warning: These citations may not always be 100% accurate.