Influence of Saccharomyces cerevisiae strains on wine total antioxidant capacity evaluated by photochemiluminescence

MLA

Annalisa Maietti, et al. “Influence of Saccharomyces Cerevisiae Strains on Wine Total Antioxidant Capacity Evaluated by Photochemiluminescence.” World Journal of Microbiology and Biotechnology, vol. 23, Sept. 2006, pp. 581–86. EBSCOhost, https://doi.org/10.1007/s11274-006-9268-4.

APA

Annalisa Maietti, Paola Tedeschi, Vincenzo Brandolini, Patrizia Romano, & C. Fiore. (2006). Influence of Saccharomyces cerevisiae strains on wine total antioxidant capacity evaluated by photochemiluminescence. World Journal of Microbiology and Biotechnology, 23, 581–586. https://doi.org/10.1007/s11274-006-9268-4

Chicago

Annalisa Maietti, Paola Tedeschi, Vincenzo Brandolini, Patrizia Romano, and C. Fiore. 2006. “Influence of Saccharomyces Cerevisiae Strains on Wine Total Antioxidant Capacity Evaluated by Photochemiluminescence.” World Journal of Microbiology and Biotechnology 23 (September): 581–86. doi:10.1007/s11274-006-9268-4.