Cita APA

Remize, F., Roustan, J. L., Sablayrolles, J. M., Barre, P., & Dequin, S. (1999). Glycerol Overproduction by Engineered Saccharomyces cerevisiae Wine Yeast Strains Leads to Substantial Changes in By-Product Formation and to a Stimulation of Fermentation Rate in Stationary Phase. American Society for Microbiology.

Chicago Style Citation

Remize, F., J. L. Roustan, J. M. Sablayrolles, P. Barre, i S. Dequin. Glycerol Overproduction By Engineered Saccharomyces Cerevisiae Wine Yeast Strains Leads to Substantial Changes in By-Product Formation and to a Stimulation of Fermentation Rate in Stationary Phase. American Society for Microbiology, 1999.

Cita MLA

Remize, F., et al. Glycerol Overproduction By Engineered Saccharomyces Cerevisiae Wine Yeast Strains Leads to Substantial Changes in By-Product Formation and to a Stimulation of Fermentation Rate in Stationary Phase. American Society for Microbiology, 1999.