Effect of temperature on the formation of volatile by-products in brewing by immobilized cells

MLA

Bardi, E. P., et al. “Effect of Temperature on the Formation of Volatile By-Products in Brewing by Immobilized Cells.” Food Biotechnology, vol. 10, no. 3, Nov. 1996, pp. 203–17. EBSCOhost, https://doi.org/10.1080/08905439609549914.

APA

Bardi, E. P., Soupioni, M., Koutinas, A. A., & Kanellaki, M. (1996). Effect of temperature on the formation of volatile by-products in brewing by immobilized cells. Food Biotechnology, 10(3), 203–217. https://doi.org/10.1080/08905439609549914

Chicago

Bardi, E. P., M. Soupioni, A. A. Koutinas, and M. Kanellaki. 1996. “Effect of Temperature on the Formation of Volatile By-Products in Brewing by Immobilized Cells.” Food Biotechnology 10 (3): 203–17. doi:10.1080/08905439609549914.