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Capozzi V, Makhoul S, Aprea E, Romano A, Cappellin L, Sanchez Jimena A, Spano G, Gasperi F, Scampicchio M, Biasioli F. PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin. Molecules. 2016; 21(4):483. https://doi.org/10.3390/molecules21040483

Capozzi, Vittorio, Salim Makhoul, Eugenio Aprea, Andrea Romano, Luca Cappellin, Ana Sanchez Jimena, Giuseppe Spano, Flavia Gasperi, Matteo Scampicchio, and Franco Biasioli. 2016. "PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin" Molecules 21, no. 4: 483. https://doi.org/10.3390/molecules21040483

Capozzi, V., Makhoul, S., Aprea, E., Romano, A., Cappellin, L., Sanchez Jimena, A., Spano, G., Gasperi, F., Scampicchio, M., & Biasioli, F. (2016). PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin. Molecules, 21(4), 483. https://doi.org/10.3390/molecules21040483