Zhu, W.; Zhang, W.; Qin, T.; Liao, J.; Zhang, X.
Effects of Purified β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Typicality of Wines. J. Fungi 2022, 8, 1057.
https://doi.org/10.3390/jof8101057
AMA Style
Zhu W, Zhang W, Qin T, Liao J, Zhang X.
Effects of Purified β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Typicality of Wines. Journal of Fungi. 2022; 8(10):1057.
https://doi.org/10.3390/jof8101057
Chicago/Turabian Style
Zhu, Wanying, Wenxia Zhang, Tao Qin, Jing Liao, and Xiuyan Zhang.
2022. "Effects of Purified β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Typicality of Wines" Journal of Fungi 8, no. 10: 1057.
https://doi.org/10.3390/jof8101057
APA Style
Zhu, W., Zhang, W., Qin, T., Liao, J., & Zhang, X.
(2022). Effects of Purified β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Typicality of Wines. Journal of Fungi, 8(10), 1057.
https://doi.org/10.3390/jof8101057