Tufariello, M.; Capozzi, V.; Spano, G.; Cantele, G.; Venerito, P.; Mita, G.; Grieco, F.
Effect of Co-Inoculation of Candida zemplinina, Saccharomyces cerevisiae and Lactobacillus plantarum for the Industrial Production of Negroamaro Wine in Apulia (Southern Italy). Microorganisms 2020, 8, 726.
https://doi.org/10.3390/microorganisms8050726
AMA Style
Tufariello M, Capozzi V, Spano G, Cantele G, Venerito P, Mita G, Grieco F.
Effect of Co-Inoculation of Candida zemplinina, Saccharomyces cerevisiae and Lactobacillus plantarum for the Industrial Production of Negroamaro Wine in Apulia (Southern Italy). Microorganisms. 2020; 8(5):726.
https://doi.org/10.3390/microorganisms8050726
Chicago/Turabian Style
Tufariello, Maria, Vittorio Capozzi, Giuseppe Spano, Giovanni Cantele, Pasquale Venerito, Giovanni Mita, and Francesco Grieco.
2020. "Effect of Co-Inoculation of Candida zemplinina, Saccharomyces cerevisiae and Lactobacillus plantarum for the Industrial Production of Negroamaro Wine in Apulia (Southern Italy)" Microorganisms 8, no. 5: 726.
https://doi.org/10.3390/microorganisms8050726
APA Style
Tufariello, M., Capozzi, V., Spano, G., Cantele, G., Venerito, P., Mita, G., & Grieco, F.
(2020). Effect of Co-Inoculation of Candida zemplinina, Saccharomyces cerevisiae and Lactobacillus plantarum for the Industrial Production of Negroamaro Wine in Apulia (Southern Italy). Microorganisms, 8(5), 726.
https://doi.org/10.3390/microorganisms8050726