Mrakia gelida in brewing process: An innovative production of low alcohol beer using a psychrophilic yeast strain.

MLA

De Francesco, Giovanni, et al. “Mrakia Gelida in Brewing Process: An Innovative Production of Low Alcohol Beer Using a Psychrophilic Yeast Strain.” Food Microbiology, vol. 76, Dec. 2018, pp. 354–62. EBSCOhost, https://doi.org/10.1016/j.fm.2018.06.018.

APA

De Francesco, G., Sannino, C., Sileoni, V., Marconi, O., Filippucci, S., Tasselli, G., & Turchetti, B. (2018). Mrakia gelida in brewing process: An innovative production of low alcohol beer using a psychrophilic yeast strain. Food Microbiology, 76, 354–362. https://doi.org/10.1016/j.fm.2018.06.018

Chicago

De Francesco, Giovanni, Ciro Sannino, Valeria Sileoni, Ombretta Marconi, Sara Filippucci, Giorgia Tasselli, and Benedetta Turchetti. 2018. “Mrakia Gelida in Brewing Process: An Innovative Production of Low Alcohol Beer Using a Psychrophilic Yeast Strain.” Food Microbiology 76 (December): 354–62. doi:10.1016/j.fm.2018.06.018.