Baiano, A.; Fiore, A.; Maruccia, F.; Gerardi, C.; Povero, M.; Grieco, F.; Tufariello, M.
Industrial-Level Brewing Using Oenological Saccharomyces cerevisiae and Schizosaccharomyces pombe as Mixed-Inoculum. Appl. Sci. 2024, 14, 8609.
https://doi.org/10.3390/app14198609
AMA Style
Baiano A, Fiore A, Maruccia F, Gerardi C, Povero M, Grieco F, Tufariello M.
Industrial-Level Brewing Using Oenological Saccharomyces cerevisiae and Schizosaccharomyces pombe as Mixed-Inoculum. Applied Sciences. 2024; 14(19):8609.
https://doi.org/10.3390/app14198609
Chicago/Turabian Style
Baiano, Antonietta, Anna Fiore, Francesco Maruccia, Carmela Gerardi, Marco Povero, Francesco Grieco, and Maria Tufariello.
2024. "Industrial-Level Brewing Using Oenological Saccharomyces cerevisiae and Schizosaccharomyces pombe as Mixed-Inoculum" Applied Sciences 14, no. 19: 8609.
https://doi.org/10.3390/app14198609
APA Style
Baiano, A., Fiore, A., Maruccia, F., Gerardi, C., Povero, M., Grieco, F., & Tufariello, M.
(2024). Industrial-Level Brewing Using Oenological Saccharomyces cerevisiae and Schizosaccharomyces pombe as Mixed-Inoculum. Applied Sciences, 14(19), 8609.
https://doi.org/10.3390/app14198609