Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations.

MLA

Pérez, Dolores, et al. “Screening of Saccharomyces Strains for the Capacity to Produce Desirable Fermentative Compounds under the Influence of Different Nitrogen Sources in Synthetic Wine Fermentations.” Food Microbiology, vol. 97, Aug. 2021, p. 103763. EBSCOhost, https://doi.org/10.1016/j.fm.2021.103763.

APA

Pérez, D., Jaehde, I., Guillamón, J. M., Heras, J. M., & Querol, A. (2021). Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations. Food Microbiology, 97, 103763. https://doi.org/10.1016/j.fm.2021.103763

Chicago

Pérez, Dolores, Inés Jaehde, José Manuel Guillamón, José María Heras, and Amparo Querol. 2021. “Screening of Saccharomyces Strains for the Capacity to Produce Desirable Fermentative Compounds under the Influence of Different Nitrogen Sources in Synthetic Wine Fermentations.” Food Microbiology 97 (August): 103763. doi:10.1016/j.fm.2021.103763.