Cell viability and proteins release during ultrasound-assisted yeast lysis of light lees in model wine.

MLA

García Martín, Juan Francisco, et al. “Cell Viability and Proteins Release during Ultrasound-Assisted Yeast Lysis of Light Lees in Model Wine.” Food Chemistry, vol. 141, no. 2, Nov. 2013, pp. 934–39. EBSCOhost, https://doi.org/10.1016/j.foodchem.2013.03.081.

APA

García Martín, J. F., Guillemet, L., Feng, C., & Sun, D.-W. (2013). Cell viability and proteins release during ultrasound-assisted yeast lysis of light lees in model wine. Food Chemistry, 141(2), 934–939. https://doi.org/10.1016/j.foodchem.2013.03.081

Chicago

García Martín, Juan Francisco, Lucien Guillemet, Chaohui Feng, and Da-Wen Sun. 2013. “Cell Viability and Proteins Release during Ultrasound-Assisted Yeast Lysis of Light Lees in Model Wine.” Food Chemistry 141 (2): 934–39. doi:10.1016/j.foodchem.2013.03.081.