Benito-Castellanos, A.; Larreina, B.; Banda, M.T.C.d.L.; SantamarÃa, P.; González-Arenzana, L.; Gutiérrez, A.R.
Biodiversity of Yeast Species Isolated During Spontaneous Fermentation: Influence of Grape Origin, Vinification Conditions, and Year of Study. Microorganisms 2025, 13, 1707.
https://doi.org/10.3390/microorganisms13071707
AMA Style
Benito-Castellanos A, Larreina B, Banda MTCdL, SantamarÃa P, González-Arenzana L, Gutiérrez AR.
Biodiversity of Yeast Species Isolated During Spontaneous Fermentation: Influence of Grape Origin, Vinification Conditions, and Year of Study. Microorganisms. 2025; 13(7):1707.
https://doi.org/10.3390/microorganisms13071707
Chicago/Turabian Style
Benito-Castellanos, Ana, Beatriz Larreina, MarÃa Teresa Calvo de La Banda, Pilar SantamarÃa, LucÃa González-Arenzana, and Ana Rosa Gutiérrez.
2025. "Biodiversity of Yeast Species Isolated During Spontaneous Fermentation: Influence of Grape Origin, Vinification Conditions, and Year of Study" Microorganisms 13, no. 7: 1707.
https://doi.org/10.3390/microorganisms13071707
APA Style
Benito-Castellanos, A., Larreina, B., Banda, M. T. C. d. L., SantamarÃa, P., González-Arenzana, L., & Gutiérrez, A. R.
(2025). Biodiversity of Yeast Species Isolated During Spontaneous Fermentation: Influence of Grape Origin, Vinification Conditions, and Year of Study. Microorganisms, 13(7), 1707.
https://doi.org/10.3390/microorganisms13071707
