APA (7th ed.) Citation

Budić-Leto, I., Lovrić, T., & Vrhovšek, U. (2003, January). Influence of Different Maceration Techniques and Ageing on Proanthocyanidins and Anthocyanins of Red Wine cv. Babić (Vitis vinifera, L.). Food Technology and Biotechnology.

Chicago Style (17th ed.) Citation

Budić-Leto, Irena, Tomislav Lovrić, and Urška Vrhovšek. "Influence of Different Maceration Techniques and Ageing on Proanthocyanidins and Anthocyanins of Red Wine Cv. Babić (Vitis Vinifera, L.)." Food Technology and Biotechnology Jan. 2003.

MLA (9th ed.) Citation

Budić-Leto, Irena, et al. "Influence of Different Maceration Techniques and Ageing on Proanthocyanidins and Anthocyanins of Red Wine Cv. Babić (Vitis Vinifera, L.)." Food Technology and Biotechnology, Jan. 2003.