Gonzalez-Ramirez, M.; Gallardo-Fernandez, M.; Cerezo, A.B.; Bisquert, R.; Valero, E.; Troncoso, A.M.; Garcia-Parrilla, M.C.
The Production of Bioactive Hydroxytyrosol in Fermented Beverages: The Role of Must Composition and a Genetically Modified Yeast Strain. Fermentation 2024, 10, 198.
https://doi.org/10.3390/fermentation10040198
AMA Style
Gonzalez-Ramirez M, Gallardo-Fernandez M, Cerezo AB, Bisquert R, Valero E, Troncoso AM, Garcia-Parrilla MC.
The Production of Bioactive Hydroxytyrosol in Fermented Beverages: The Role of Must Composition and a Genetically Modified Yeast Strain. Fermentation. 2024; 10(4):198.
https://doi.org/10.3390/fermentation10040198
Chicago/Turabian Style
Gonzalez-Ramirez, Marina, Marta Gallardo-Fernandez, Ana B. Cerezo, Ricardo Bisquert, Eva Valero, Ana M. Troncoso, and M. Carmen Garcia-Parrilla.
2024. "The Production of Bioactive Hydroxytyrosol in Fermented Beverages: The Role of Must Composition and a Genetically Modified Yeast Strain" Fermentation 10, no. 4: 198.
https://doi.org/10.3390/fermentation10040198
APA Style
Gonzalez-Ramirez, M., Gallardo-Fernandez, M., Cerezo, A. B., Bisquert, R., Valero, E., Troncoso, A. M., & Garcia-Parrilla, M. C.
(2024). The Production of Bioactive Hydroxytyrosol in Fermented Beverages: The Role of Must Composition and a Genetically Modified Yeast Strain. Fermentation, 10(4), 198.
https://doi.org/10.3390/fermentation10040198
