Debaryomyces hansenii strains differ in their production of flavor compounds in a cheese‐surface model

MLA

Lene Jespersen, et al. “Debaryomyces Hansenii Strains Differ in Their Production of Flavor Compounds in a Cheese‐surface Model.” MicrobiologyOpen, vol. 1, May 2012, pp. 161–68. EBSCOhost, https://doi.org/10.1002/mbo3.11.

APA

Lene Jespersen, Nils Arneborg, Klaus Gori, Mikael Agerlin Petersen, & Louise Marie Sørensen. (2012). Debaryomyces hansenii strains differ in their production of flavor compounds in a cheese‐surface model. MicrobiologyOpen, 1, 161–168. https://doi.org/10.1002/mbo3.11

Chicago

Lene Jespersen, Nils Arneborg, Klaus Gori, Mikael Agerlin Petersen, and Louise Marie Sørensen. 2012. “Debaryomyces Hansenii Strains Differ in Their Production of Flavor Compounds in a Cheese‐surface Model.” MicrobiologyOpen 1 (May): 161–68. doi:10.1002/mbo3.11.