The Effect of Fermentation Time, pH and Saccharomyces Cerevisiae Concentration for Bioethanol Production from Ulva Reticulata Macroalgae.

MLA

Dolfi Kolo, Sefrinus Maria, et al. “The Effect of Fermentation Time, PH and Saccharomyces Cerevisiae Concentration for Bioethanol Production from Ulva Reticulata Macroalgae.” Trends in Sciences, vol. 21, no. 5, May 2024, pp. 1–9. EBSCOhost, https://doi.org/10.48048/tis.2024.7484.

APA

Dolfi Kolo, S. M., Mery Obenu, N., Maryanto Bria, P., Hoar Klau, W., Odila Abi, M., Skolastika Tae, J., & Wahyuningrum, D. (2024). The Effect of Fermentation Time, pH and Saccharomyces Cerevisiae Concentration for Bioethanol Production from Ulva Reticulata Macroalgae. Trends in Sciences, 21(5), 1–9. https://doi.org/10.48048/tis.2024.7484

Chicago

Dolfi Kolo, Sefrinus Maria, Noviana Mery Obenu, Patrisius Maryanto Bria, Wilfrida Hoar Klau, Maria Odila Abi, Jessieca Skolastika Tae, and Deana Wahyuningrum. 2024. “The Effect of Fermentation Time, PH and Saccharomyces Cerevisiae Concentration for Bioethanol Production from Ulva Reticulata Macroalgae.” Trends in Sciences 21 (5): 1–9. doi:10.48048/tis.2024.7484.