Zhang, W.; Zhuo, X.; Hu, L.; Zhang, X.
Effects of Crude β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Characteristics of Wines. Microorganisms 2020, 8, 953.
https://doi.org/10.3390/microorganisms8060953
AMA Style
Zhang W, Zhuo X, Hu L, Zhang X.
Effects of Crude β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Characteristics of Wines. Microorganisms. 2020; 8(6):953.
https://doi.org/10.3390/microorganisms8060953
Chicago/Turabian Style
Zhang, Wenxia, Xuanhan Zhuo, Lanlan Hu, and Xiuyan Zhang.
2020. "Effects of Crude β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Characteristics of Wines" Microorganisms 8, no. 6: 953.
https://doi.org/10.3390/microorganisms8060953
APA Style
Zhang, W., Zhuo, X., Hu, L., & Zhang, X.
(2020). Effects of Crude β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Characteristics of Wines. Microorganisms, 8(6), 953.
https://doi.org/10.3390/microorganisms8060953