Capece, A., Pietrafesa, R., Siesto, G., & Romano, P. (2020). Biotechnological Approach Based on Selected Saccharomyces cerevisiae Starters for Reducing the Use of Sulfur Dioxide in Wine. Microorganisms.
Citación estilo ChicagoCapece, Angela, Rocchina Pietrafesa, Gabriella Siesto, and Patrizia Romano. "Biotechnological Approach Based On Selected Saccharomyces Cerevisiae Starters for Reducing the Use of Sulfur Dioxide in Wine." Microorganisms 2020.
Cita MLACapece, Angela, Rocchina Pietrafesa, Gabriella Siesto, and Patrizia Romano. "Biotechnological Approach Based On Selected Saccharomyces Cerevisiae Starters for Reducing the Use of Sulfur Dioxide in Wine." Microorganisms 2020.
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