Cita APA (7a ed.)

Rocha Parra, D. F., Lanari Vila, M. C., Zamora, M. C., & Chirife, J. (2016). Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine.

Cita Chicago Style (17a ed.)

Rocha Parra, Diego Fernando, María Cecilia Lanari Vila, María Clara Zamora, y Jorge Chirife. Influence of Storage Conditions on Phenolic Compounds Stability, Antioxidant Capacity and Colour of Freeze-dried Encapsulated Red Wine. 2016.

Cita MLA (8a ed.)

Rocha Parra, Diego Fernando, et al. Influence of Storage Conditions on Phenolic Compounds Stability, Antioxidant Capacity and Colour of Freeze-dried Encapsulated Red Wine. 2016.