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Evers MS, Roullier-Gall C, Morge C, Sparrow C, Gobert A, Vichi S, Alexandre H. Thiamine and Biotin: Relevance in the Production of Volatile and Non-Volatile Compounds during Saccharomyces cerevisiae Alcoholic Fermentation in Synthetic Grape Must. Foods. 2023; 12(5):972. https://doi.org/10.3390/foods12050972

Evers, Marie Sarah, Chloé Roullier-Gall, Christophe Morge, Celine Sparrow, Antoine Gobert, Stefania Vichi, and Hervé Alexandre. 2023. "Thiamine and Biotin: Relevance in the Production of Volatile and Non-Volatile Compounds during Saccharomyces cerevisiae Alcoholic Fermentation in Synthetic Grape Must" Foods 12, no. 5: 972. https://doi.org/10.3390/foods12050972

Evers, M. S., Roullier-Gall, C., Morge, C., Sparrow, C., Gobert, A., Vichi, S., & Alexandre, H. (2023). Thiamine and Biotin: Relevance in the Production of Volatile and Non-Volatile Compounds during Saccharomyces cerevisiae Alcoholic Fermentation in Synthetic Grape Must. Foods, 12(5), 972. https://doi.org/10.3390/foods12050972