Biosynthesis of higher alcohol flavour compounds by the yeast Saccharomyces cerevisiae: impact of oxygen availability and responses to glucose pulse in minimal growth medium with leucine as sole nitrogen source.

MLA

Espinosa Vidal, Esteban, et al. “Biosynthesis of Higher Alcohol Flavour Compounds by the Yeast Saccharomyces Cerevisiae: Impact of Oxygen Availability and Responses to Glucose Pulse in Minimal Growth Medium with Leucine as Sole Nitrogen Source.” Yeast (Chichester, England), vol. 32, no. 1, Jan. 2015, pp. 47–56. EBSCOhost, https://doi.org/10.1002/yea.3045.

APA

Espinosa Vidal, E., de Morais, M. A., Jr, François, J. M., & de Billerbeck, G. M. (2015). Biosynthesis of higher alcohol flavour compounds by the yeast Saccharomyces cerevisiae: impact of oxygen availability and responses to glucose pulse in minimal growth medium with leucine as sole nitrogen source. Yeast (Chichester, England), 32(1), 47–56. https://doi.org/10.1002/yea.3045

Chicago

Espinosa Vidal, Esteban, Marcos Antonio de Morais Jr, Jean Marie François, and Gustavo M de Billerbeck. 2015. “Biosynthesis of Higher Alcohol Flavour Compounds by the Yeast Saccharomyces Cerevisiae: Impact of Oxygen Availability and Responses to Glucose Pulse in Minimal Growth Medium with Leucine as Sole Nitrogen Source.” Yeast (Chichester, England) 32 (1): 47–56. doi:10.1002/yea.3045.