Article Versions Notes

Mewa-Ngongang M, du Plessis HW, Ntwampe SKO, Akinpelu EA, Hutchinson UF, Chidi BS, Okudoh VI, Jolly NP. Biological Stoichiometric Analysis during Substrate Utilization and Secondary Metabolite Production by Non-Saccharomyces Yeasts Using Grape Pomace Extract as Fermentation Medium. Fermentation. 2021; 7(2):89. https://doi.org/10.3390/fermentation7020089

Mewa-Ngongang, Maxwell, Heinrich W. du Plessis, Seteno K. O. Ntwampe, Enoch A. Akinpelu, Ucrecia F. Hutchinson, Boredi S. Chidi, Vincent I. Okudoh, and Neil P. Jolly. 2021. "Biological Stoichiometric Analysis during Substrate Utilization and Secondary Metabolite Production by Non-Saccharomyces Yeasts Using Grape Pomace Extract as Fermentation Medium" Fermentation 7, no. 2: 89. https://doi.org/10.3390/fermentation7020089

Mewa-Ngongang, M., du Plessis, H. W., Ntwampe, S. K. O., Akinpelu, E. A., Hutchinson, U. F., Chidi, B. S., Okudoh, V. I., & Jolly, N. P. (2021). Biological Stoichiometric Analysis during Substrate Utilization and Secondary Metabolite Production by Non-Saccharomyces Yeasts Using Grape Pomace Extract as Fermentation Medium. Fermentation, 7(2), 89. https://doi.org/10.3390/fermentation7020089