Malherbe, S., & Nieuwoudt, H. (2011). Investigation of the impact of commercial malolactic fermentation starter cultures on red wine aroma compounds, sensory properties and consumer preference. Stellenbosch : University of Stellenbosch.
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Chicago Style (17th ed.) Citation
Malherbe, Sulette, and Helene Nieuwoudt. Investigation of the Impact of Commercial Malolactic Fermentation Starter Cultures on Red Wine Aroma Compounds, Sensory Properties and Consumer Preference. Stellenbosch : University of Stellenbosch, 2011.
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MLA (9th ed.) Citation
Malherbe, Sulette, and Helene Nieuwoudt. Investigation of the Impact of Commercial Malolactic Fermentation Starter Cultures on Red Wine Aroma Compounds, Sensory Properties and Consumer Preference. Stellenbosch : University of Stellenbosch, 2011.
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Warning: These citations may not always be 100% accurate.