APA (7th ed.) Citation

Soares, S., Brandão, E., Mateus, N., & de Freitas, V. (2017). Sensorial properties of red wine polyphenols: Astringency and bitterness. Critical reviews in food science and nutrition, 57(5), 937-948. https://doi.org/10.1080/10408398.2014.946468

Chicago Style (17th ed.) Citation

Soares, Susana, Elsa Brandão, Nuno Mateus, and Victor de Freitas. "Sensorial Properties of Red Wine Polyphenols: Astringency and Bitterness." Critical Reviews in Food Science and Nutrition 57, no. 5 (2017): 937-948. https://doi.org/10.1080/10408398.2014.946468.

MLA (9th ed.) Citation

Soares, Susana, et al. "Sensorial Properties of Red Wine Polyphenols: Astringency and Bitterness." Critical Reviews in Food Science and Nutrition, vol. 57, no. 5, 2017, pp. 937-948, https://doi.org/10.1080/10408398.2014.946468.