Csoma, H.;                     Kállai, Z.;                     Antunovics, Z.;                     Czentye, K.;                     Sipiczki, M.    
        Vinification without Saccharomyces: Interacting Osmotolerant and “Spoilage” Yeast Communities in Fermenting and Ageing Botrytised High-Sugar Wines (Tokaj Essence). Microorganisms 2021, 9, 19.
    https://doi.org/10.3390/microorganisms9010019
    AMA Style
    
                                Csoma H,                                 Kállai Z,                                 Antunovics Z,                                 Czentye K,                                 Sipiczki M.        
                Vinification without Saccharomyces: Interacting Osmotolerant and “Spoilage” Yeast Communities in Fermenting and Ageing Botrytised High-Sugar Wines (Tokaj Essence). Microorganisms. 2021; 9(1):19.
        https://doi.org/10.3390/microorganisms9010019
    
    Chicago/Turabian Style
    
                                Csoma, Hajnalka,                                 Zoltán Kállai,                                 Zsuzsa Antunovics,                                 Kinga Czentye,                                 and Matthias Sipiczki.        
                2021. "Vinification without Saccharomyces: Interacting Osmotolerant and “Spoilage” Yeast Communities in Fermenting and Ageing Botrytised High-Sugar Wines (Tokaj Essence)" Microorganisms 9, no. 1: 19.
        https://doi.org/10.3390/microorganisms9010019
    
    APA Style
    
                                Csoma, H.,                                 Kállai, Z.,                                 Antunovics, Z.,                                 Czentye, K.,                                 & Sipiczki, M.        
        
        (2021). Vinification without Saccharomyces: Interacting Osmotolerant and “Spoilage” Yeast Communities in Fermenting and Ageing Botrytised High-Sugar Wines (Tokaj Essence). Microorganisms, 9(1), 19.
        https://doi.org/10.3390/microorganisms9010019