Cite
MLA Citation
Ning Liu et al.. “Aroma Composition and Sensory Quality of Cabernet Sauvignon Wines Fermented by Indigenous Saccharomyces cerevisiae Strains in the Eastern Base of the Helan Mountain, China.” International journal of food properties, vol. 19, no. 11, 2016, pp. 2417–2431. http://access.bl.uk/ark:/81055/vdc_100035109986.0x000016