Yeasts associated with the spontaneously fermented grape musts obtained from cool climate white grape varieties.

MLA

Cioch-Skoneczny, Monika, et al. “Yeasts Associated with the Spontaneously Fermented Grape Musts Obtained from Cool Climate White Grape Varieties.” Journal of Food & Nutrition Research, vol. 58, no. 4, Oct. 2019, pp. 295–306. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=asx&AN=140059480&authtype=sso&custid=ns315887.

APA

Cioch-Skoneczny, M., Satora, P., Skoneczny, S., & Skotniczny, M. (2019). Yeasts associated with the spontaneously fermented grape musts obtained from cool climate white grape varieties. Journal of Food & Nutrition Research, 58(4), 295–306.

Chicago

Cioch-Skoneczny, Monika, Paweł Satora, Szymon Skoneczny, and Magdalena Skotniczny. 2019. “Yeasts Associated with the Spontaneously Fermented Grape Musts Obtained from Cool Climate White Grape Varieties.” Journal of Food & Nutrition Research 58 (4): 295–306. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=asx&AN=140059480&authtype=sso&custid=ns315887.