Zhang, X.-K.; Liu, P.-T.; Zheng, X.-W.; Li, Z.-F.; Sun, J.-P.; Fan, J.-S.; Ye, D.-Q.; Li, D.-M.; Wang, H.-Q.; Yu, Q.-Q.;
et al. The Role of Indigenous Yeasts in Shaping the Chemical and Sensory Profiles of Wine: Effects of Different Strains and Varieties. Molecules 2024, 29, 4279.
https://doi.org/10.3390/molecules29174279
AMA Style
Zhang X-K, Liu P-T, Zheng X-W, Li Z-F, Sun J-P, Fan J-S, Ye D-Q, Li D-M, Wang H-Q, Yu Q-Q,
et al. The Role of Indigenous Yeasts in Shaping the Chemical and Sensory Profiles of Wine: Effects of Different Strains and Varieties. Molecules. 2024; 29(17):4279.
https://doi.org/10.3390/molecules29174279
Chicago/Turabian Style
Zhang, Xin-Ke, Pei-Tong Liu, Xiao-Wei Zheng, Ze-Fu Li, Jian-Ping Sun, Jia-Shuo Fan, Dong-Qing Ye, De-Mei Li, Hai-Qi Wang, Qing-Quan Yu,
and et al. 2024. "The Role of Indigenous Yeasts in Shaping the Chemical and Sensory Profiles of Wine: Effects of Different Strains and Varieties" Molecules 29, no. 17: 4279.
https://doi.org/10.3390/molecules29174279
APA Style
Zhang, X.-K., Liu, P.-T., Zheng, X.-W., Li, Z.-F., Sun, J.-P., Fan, J.-S., Ye, D.-Q., Li, D.-M., Wang, H.-Q., Yu, Q.-Q., & Ding, Z.-Y.
(2024). The Role of Indigenous Yeasts in Shaping the Chemical and Sensory Profiles of Wine: Effects of Different Strains and Varieties. Molecules, 29(17), 4279.
https://doi.org/10.3390/molecules29174279
