Effects of Pichia kluyveri on the flavor characteristics of wine by co-fermentation with Saccharomyces cerevisiae.

MLA

Gao, Manman, et al. “Effects of Pichia Kluyveri on the Flavor Characteristics of Wine by Co-Fermentation with Saccharomyces Cerevisiae.” European Food Research & Technology, vol. 249, no. 6, June 2023, pp. 1449–60. EBSCOhost, https://doi.org/10.1007/s00217-023-04224-x.

APA

Gao, M., Hu, J., Wang, X., Zhang, H., Du, Z., Ma, L., Du, L., Zhang, H., Tian, X., & Yang, W. (2023). Effects of Pichia kluyveri on the flavor characteristics of wine by co-fermentation with Saccharomyces cerevisiae. European Food Research & Technology, 249(6), 1449–1460. https://doi.org/10.1007/s00217-023-04224-x

Chicago

Gao, Manman, Jiangnan Hu, Xuejiao Wang, Heyun Zhang, Ziping Du, Lijuan Ma, Liping Du, Huiling Zhang, Xiaoju Tian, and Weiming Yang. 2023. “Effects of Pichia Kluyveri on the Flavor Characteristics of Wine by Co-Fermentation with Saccharomyces Cerevisiae.” European Food Research & Technology 249 (6): 1449–60. doi:10.1007/s00217-023-04224-x.