Cita APA

Minnaar, P., du Plessis, H., Jolly, N., van der Rijst, M., & du Toit, M. (2019). Non-Saccharomyces yeast and lactic acid bacteria in Co-inoculated fermentations with two Saccharomyces cerevisiae yeast strains: A strategy to improve the phenolic content of Syrah wine. Food Chem X.

Citación estilo Chicago

Minnaar, P.P., H.W du Plessis, N.P Jolly, M. van der Rijst, y M. du Toit. "Non-Saccharomyces Yeast and Lactic Acid Bacteria in Co-inoculated Fermentations With Two Saccharomyces Cerevisiae Yeast Strains: A Strategy to Improve the Phenolic Content of Syrah Wine." Food Chem X 2019.

Cita MLA

Minnaar, P.P., et al. "Non-Saccharomyces Yeast and Lactic Acid Bacteria in Co-inoculated Fermentations With Two Saccharomyces Cerevisiae Yeast Strains: A Strategy to Improve the Phenolic Content of Syrah Wine." Food Chem X 2019.