Cita APA (7a ed.)

Jauregi, P., Olatujoye, J. B., Cabezudo, I., Frazier, R. A., & Gordon, M. H. (2019). Astringency reduction in red wine by whey proteins. Elsevier.

Cita Chicago Style (17a ed.)

Jauregi, Paula, Jumoke B. Olatujoye, Ignacio Cabezudo, Richard A. Frazier, y Michael H. Gordon. Astringency Reduction in Red Wine by Whey Proteins. Elsevier, 2019.

Cita MLA (8a ed.)

Jauregi, Paula, et al. Astringency Reduction in Red Wine by Whey Proteins. Elsevier, 2019.