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APA Citation
Herrero, P., Sáenz-Navajas, P., Culleré, L., Ferreira, V., Chatin, A., Chaperon, V., Litoux-Desrues, F., & Escudero, A. (2016). chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different varieties for a common product. Food chemistry, 207, 239–250. http://access.bl.uk/ark:/81055/vdc_100031720916.0x000047