Fermentation Temperature Modulates Phosphatidylethanolamine and Phosphatidylinositol Levels in the Cell Membrane of Saccharomyces cerevisiae.

MLA

Henderson, Clark M., et al. “Fermentation Temperature Modulates Phosphatidylethanolamine and Phosphatidylinositol Levels in the Cell Membrane of Saccharomyces Cerevisiae.” Applied & Environmental Microbiology, vol. 79, no. 17, Sept. 2013, pp. 5345–56. EBSCOhost, https://doi.org/10.1128/AEM.01144-13.

APA

Henderson, C. M., Zeno, W. F., Lerno, L. A., Longo, M. L., & Block, D. E. (2013). Fermentation Temperature Modulates Phosphatidylethanolamine and Phosphatidylinositol Levels in the Cell Membrane of Saccharomyces cerevisiae. Applied & Environmental Microbiology, 79(17), 5345–5356. https://doi.org/10.1128/AEM.01144-13

Chicago

Henderson, Clark M., Wade F. Zeno, Larry A. Lerno, Marjorie L. Longo, and David E. Block. 2013. “Fermentation Temperature Modulates Phosphatidylethanolamine and Phosphatidylinositol Levels in the Cell Membrane of Saccharomyces Cerevisiae.” Applied & Environmental Microbiology 79 (17): 5345–56. doi:10.1128/AEM.01144-13.