PubAg

Main content area

MLA

Li, Si-Yu, and Chang-Qing Duan. "Astringency, Bitterness and Color Changes In Dry Red Wines Before and During Oak Barrel Aging: An Updated Phenolic Perspective Review." Critical reviews in food science and nutrition, v. 59,.12 pp. 1840-1867. doi: 10.1080/10408398.2018.1431762

APA

Li, S., & Duan, C. (2019). Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review. Critical reviews in food science and nutrition, 59, 1840-1867. doi: 10.1080/10408398.2018.1431762

Chicago

Li, Si-Yu, and Chang-Qing Duan. "Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review" Critical reviews in food science and nutrition 59, no. 12 (2019): 1840-1867. doi: 10.1080/10408398.2018.1431762