APA (7th ed.) Citation

MB, T., C, W., YB, L., J, W., CQ, D., & F, H. (2025). Sub-regions shape the characteristics of Marselan dry red wines: Insights from integrated volatile profiles and sensory evaluation. Food chemistry, 486, 144559. https://doi.org/10.1016/j.foodchem.2025.144559

Chicago Style (17th ed.) Citation

MB, Tian, Wang C, Lan YB, Wang J, Duan CQ, and He F. "Sub-regions Shape the Characteristics of Marselan Dry Red Wines: Insights from Integrated Volatile Profiles and Sensory Evaluation." Food Chemistry 486 (2025): 144559. https://doi.org/10.1016/j.foodchem.2025.144559.

MLA (9th ed.) Citation

MB, Tian, et al. "Sub-regions Shape the Characteristics of Marselan Dry Red Wines: Insights from Integrated Volatile Profiles and Sensory Evaluation." Food Chemistry, vol. 486, 2025, p. 144559, https://doi.org/10.1016/j.foodchem.2025.144559.