A consortium of different Saccharomyces species enhances the content of bioactive tryptophan-derived compounds in wine fermentations

MLA

Agencia Estatal de Investigación. España, et al. A Consortium of Different Saccharomyces Species Enhances the Content of Bioactive Tryptophan-Derived Compounds in Wine Fermentations. 2024. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsoai&AN=edsoai.on1442719148&authtype=sso&custid=ns315887.

APA

Agencia Estatal de Investigación. España, Ministerio de Ciencia e Innovación (MICIN). España, Generalitat Valenciana, Planells Cárcel, A., Pérez, C., García Parrilla, M. del C., González Ramírez, M., & Guillamón, J. M. (2024). A consortium of different Saccharomyces species enhances the content of bioactive tryptophan-derived compounds in wine fermentations.

Chicago

Agencia Estatal de Investigación. España, Ministerio de Ciencia e Innovación (MICIN). España, Generalitat Valenciana, Andrés Planells Cárcel, Cristina Pérez, María del Carmen García Parrilla, Marina González Ramírez, and José Manuel Guillamón. 2024. “A Consortium of Different Saccharomyces Species Enhances the Content of Bioactive Tryptophan-Derived Compounds in Wine Fermentations.” http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsoai&AN=edsoai.on1442719148&authtype=sso&custid=ns315887.