Song, N., Jeong, D., & Baik, S. (2018). Application of indigenous Saccharomyces cerevisiae to improve the black raspberry (Rubus coreanus Miquel) vinegar fermentation process and its microbiological and physicochemical analysis. Food Sci Biotechnol.
Citação norma ChicagoSong, Nho-Eul, Do-Youn Jeong, and Sang-Ho Baik. "Application of Indigenous Saccharomyces Cerevisiae to Improve the Black Raspberry (Rubus Coreanus Miquel) Vinegar Fermentation Process and Its Microbiological and Physicochemical Analysis." Food Sci Biotechnol 2018.
Citação norma MLASong, Nho-Eul, Do-Youn Jeong, and Sang-Ho Baik. "Application of Indigenous Saccharomyces Cerevisiae to Improve the Black Raspberry (Rubus Coreanus Miquel) Vinegar Fermentation Process and Its Microbiological and Physicochemical Analysis." Food Sci Biotechnol 2018.