Coetzee, C., & Du Toit, W. J. (2014). Oxidation treatments affecting Sauvignon blanc wine sensory and chemical composition. Stellenbosch : Stellenbosch University.
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Chicago Style (17th ed.) Citation
Coetzee, Carien, and Wessel J. Du Toit. Oxidation Treatments Affecting Sauvignon Blanc Wine Sensory and Chemical Composition. Stellenbosch : Stellenbosch University, 2014.
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MLA (9th ed.) Citation
Coetzee, Carien, and Wessel J. Du Toit. Oxidation Treatments Affecting Sauvignon Blanc Wine Sensory and Chemical Composition. Stellenbosch : Stellenbosch University, 2014.
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Warning: These citations may not always be 100% accurate.