Cordero-Bueso, G.; Esteve-Zarzoso, B.; Gil-DÃaz, M.; GarcÃa, M.; Cabellos, J.M.; Arroyo, T.
Improvement of Malvar Wine Quality by Use of Locally-Selected Saccharomyces cerevisiae Strains. Fermentation 2016, 2, 7.
https://doi.org/10.3390/fermentation2010007
AMA Style
Cordero-Bueso G, Esteve-Zarzoso B, Gil-DÃaz M, GarcÃa M, Cabellos JM, Arroyo T.
Improvement of Malvar Wine Quality by Use of Locally-Selected Saccharomyces cerevisiae Strains. Fermentation. 2016; 2(1):7.
https://doi.org/10.3390/fermentation2010007
Chicago/Turabian Style
Cordero-Bueso, Gustavo, Braulio Esteve-Zarzoso, Mar Gil-DÃaz, Margarita GarcÃa, Juan Mariano Cabellos, and Teresa Arroyo.
2016. "Improvement of Malvar Wine Quality by Use of Locally-Selected Saccharomyces cerevisiae Strains" Fermentation 2, no. 1: 7.
https://doi.org/10.3390/fermentation2010007
APA Style
Cordero-Bueso, G., Esteve-Zarzoso, B., Gil-DÃaz, M., GarcÃa, M., Cabellos, J. M., & Arroyo, T.
(2016). Improvement of Malvar Wine Quality by Use of Locally-Selected Saccharomyces cerevisiae Strains. Fermentation, 2(1), 7.
https://doi.org/10.3390/fermentation2010007