Citations refer to the original publication, not to a Scieee localized version.
Rivero, F. J., Jara Palacios, M. J., Gordillo Arrobas, B., Heredia Mira, F. J., & González-Miret Martín, M. L. (2019). Impact of a post-fermentative maceration with overripe seeds on the color stability of red wines. Elsevier Ltd. https://doi.org/10.1016/j.foodchem.2018.08.008
Rivero, Francisco J., et al. Impact of a post-fermentative maceration with overripe seeds on the color stability of red wines. Elsevier Ltd, 2019. https://doi.org/10.1016/j.foodchem.2018.08.008.
Rivero, Francisco J., María José Jara Palacios, Belén Gordillo Arrobas, Francisco José Heredia Mira, and María Lourdes González-Miret Martín. Impact of a post-fermentative maceration with overripe seeds on the color stability of red wines. Elsevier Ltd, 2019. https://doi.org/10.1016/j.foodchem.2018.08.008.
Rivero, F. J. et al. (2019) Impact of a post-fermentative maceration with overripe seeds on the color stability of red wines. Elsevier Ltd. Available at: https://doi.org/10.1016/j.foodchem.2018.08.008.
F. J. Rivero, M. J. Jara Palacios, B. Gordillo Arrobas, F. J. Heredia Mira, and M. L. González-Miret Martín, “Impact of a post-fermentative maceration with overripe seeds on the color stability of red wines,” Elsevier Ltd, 2019, doi: 10.1016/j.foodchem.2018.08.008.
@misc{rivero2019impact,
author = {Rivero, Francisco J. and Jara Palacios, María José and Gordillo Arrobas, Belén and Heredia Mira, Francisco José and González-Miret Martín, María Lourdes},
title = {Impact of a post-fermentative maceration with overripe seeds on the color stability of red wines},
year = {2019},
publisher = {Elsevier Ltd},
doi = {10.1016/j.foodchem.2018.08.008},
url = {https://doi.org/10.1016/j.foodchem.2018.08.008}
}
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