APA (7th ed.) Citation

Casassa, L. F., & Harbertson, J. F. (2014). Extraction, evolution, and sensory impact of phenolic compounds during red wine maceration. Annual review of food science and technology, 5, 83. https://doi.org/10.1146/annurev-food-030713-092438

Chicago Style (17th ed.) Citation

Casassa, L Federico, and James F. Harbertson. "Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration." Annual Review of Food Science and Technology 5 (2014): 83. https://doi.org/10.1146/annurev-food-030713-092438.

MLA (9th ed.) Citation

Casassa, L Federico, and James F. Harbertson. "Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration." Annual Review of Food Science and Technology, vol. 5, 2014, p. 83, https://doi.org/10.1146/annurev-food-030713-092438.