Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions
Cousin, F.J.; Le Guellec, R.; Schlusselhuber, M.; Dalmasso, M.; Laplace, J.-M.; Cretenet, M. Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions. Microorganisms 2017, 5, 39. https://doi.org/10.3390/microorganisms5030039
Cousin FJ, Le Guellec R, Schlusselhuber M, Dalmasso M, Laplace J-M, Cretenet M. Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions. Microorganisms. 2017; 5(3):39. https://doi.org/10.3390/microorganisms5030039
Chicago/Turabian StyleCousin, Fabien J., Rozenn Le Guellec, Margot Schlusselhuber, Marion Dalmasso, Jean-Marie Laplace, and Marina Cretenet. 2017. "Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions" Microorganisms 5, no. 3: 39. https://doi.org/10.3390/microorganisms5030039