Selection of non-Saccharomyces yeast strains for reducing alcohol levels in wine by sugar respiration

MLA

Manuel Quirós, et al. “Selection of Non-Saccharomyces Yeast Strains for Reducing Alcohol Levels in Wine by Sugar Respiration.” International Journal of Food Microbiology, vol. 181, July 2014, pp. 85–91. EBSCOhost, https://doi.org/10.1016/j.ijfoodmicro.2014.04.024.

APA

Manuel Quirós, Pilar Morales, Ramon Gonzalez, & Virginia Rojas. (2014). Selection of non-Saccharomyces yeast strains for reducing alcohol levels in wine by sugar respiration. International Journal of Food Microbiology, 181, 85–91. https://doi.org/10.1016/j.ijfoodmicro.2014.04.024

Chicago

Manuel Quirós, Pilar Morales, Ramon Gonzalez, and Virginia Rojas. 2014. “Selection of Non-Saccharomyces Yeast Strains for Reducing Alcohol Levels in Wine by Sugar Respiration.” International Journal of Food Microbiology 181 (July): 85–91. doi:10.1016/j.ijfoodmicro.2014.04.024.