APA (7th ed.) Citation

López-Giral, N., López, R., Santamaría, P., González-Arenzana, L., & Garde-Cerdán, T. (2023). Phenolic and colour characteristics of must and wine obtained from red grapes treated by pulsed electric fields. Efficacy of PEF to reduce maceration time in elaboration of red wines. European Food Research & Technology, 249(2), 273. https://doi.org/10.1007/s00217-022-04114-8

Chicago Style (17th ed.) Citation

López-Giral, N., R. López, P. Santamaría, L. González-Arenzana, and T. Garde-Cerdán. "Phenolic and Colour Characteristics of Must and Wine Obtained from Red Grapes Treated by Pulsed Electric Fields. Efficacy of PEF to Reduce Maceration Time in Elaboration of Red Wines." European Food Research & Technology 249, no. 2 (2023): 273. https://doi.org/10.1007/s00217-022-04114-8.

MLA (9th ed.) Citation

López-Giral, N., et al. "Phenolic and Colour Characteristics of Must and Wine Obtained from Red Grapes Treated by Pulsed Electric Fields. Efficacy of PEF to Reduce Maceration Time in Elaboration of Red Wines." European Food Research & Technology, vol. 249, no. 2, 2023, p. 273, https://doi.org/10.1007/s00217-022-04114-8.