Effects of High Sugar Content on Fermentation Dynamics and Some Metabolites of Wine-Related Yeast Species Saccharomyces cerevisiae , S. uvarum and Starmerella bacillaris .

MLA

Horváth, Borbála Oláhné, et al. “Effects of High Sugar Content on Fermentation Dynamics and Some Metabolites of Wine-Related Yeast Species Saccharomyces Cerevisiae , S. Uvarum and Starmerella Bacillaris .” Food Technology and Biotechnology, vol. 58, no. 1, Mar. 2020, pp. 76–83. EBSCOhost, https://doi.org/10.17113/ftb.58.01.20.6461.

APA

Horváth, B. O., Sárdy, D. N., Kellner, N., & Magyar, I. (2020). Effects of High Sugar Content on Fermentation Dynamics and Some Metabolites of Wine-Related Yeast Species Saccharomyces cerevisiae , S. uvarum and Starmerella bacillaris . Food Technology and Biotechnology, 58(1), 76–83. https://doi.org/10.17113/ftb.58.01.20.6461

Chicago

Horváth, Borbála Oláhné, Diána Nyitrainé Sárdy, Nikolett Kellner, and Ildikó Magyar. 2020. “Effects of High Sugar Content on Fermentation Dynamics and Some Metabolites of Wine-Related Yeast Species Saccharomyces Cerevisiae , S. Uvarum and Starmerella Bacillaris .” Food Technology and Biotechnology 58 (1): 76–83. doi:10.17113/ftb.58.01.20.6461.