Sutthiwong, N., Fouillaud, M., & Dufossé, L. (2018). The Influence of pH, NaCl, and the Deacidifying Yeasts Debaryomyces hansenii and Kluyveromyces marxianus on the Production of Pigments by the Cheese-Ripening Bacteria Arthrobacter arilaitensis. Foods.
Chicago Style citaatSutthiwong, Nuthathai, Mireille Fouillaud, en Laurent Dufossé. "The Influence of PH, NaCl, and the Deacidifying Yeasts Debaryomyces Hansenii and Kluyveromyces Marxianus On the Production of Pigments By the Cheese-Ripening Bacteria Arthrobacter Arilaitensis." Foods 2018.
MLA citatieSutthiwong, Nuthathai, Mireille Fouillaud, en Laurent Dufossé. "The Influence of PH, NaCl, and the Deacidifying Yeasts Debaryomyces Hansenii and Kluyveromyces Marxianus On the Production of Pigments By the Cheese-Ripening Bacteria Arthrobacter Arilaitensis." Foods 2018.