Mestre Furlani, M. V., Maturano, Y. P., Combina, M., Mercado, L. A., Toro, M. E., & Vazquez, F. (2018). Selection of non-Saccharomyces yeasts to be used in grape musts with high alcoholic potential: A strategy to obtain wine with reduced etanol content.
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Chicago Style (17th ed.) Citation
Mestre Furlani, Maria Victoria, Yolanda Paola Maturano, Mariana Combina, Laura Analia Mercado, Maria Eugenia Toro, and Fabio Vazquez. Selection of Non-Saccharomyces Yeasts to Be Used in Grape Musts with High Alcoholic Potential: A Strategy to Obtain Wine with Reduced Etanol Content. 2018.
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MLA (9th ed.) Citation
Mestre Furlani, Maria Victoria, et al. Selection of Non-Saccharomyces Yeasts to Be Used in Grape Musts with High Alcoholic Potential: A Strategy to Obtain Wine with Reduced Etanol Content. 2018.
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Warning: These citations may not always be 100% accurate.