Terboven, C.; Abendroth, C.; Laumer, J.; Herrmann, C.; Schneider, R.; Ramm, P.; Venus, J.; Plöchl, M.
Influence of the Initial Sugar Concentration and Supplementation with Yeast Extract on Succinic Acid Fermentation in a Lactose-Based Medium. Fermentation 2021, 7, 221.
https://doi.org/10.3390/fermentation7040221
AMA Style
Terboven C, Abendroth C, Laumer J, Herrmann C, Schneider R, Ramm P, Venus J, Plöchl M.
Influence of the Initial Sugar Concentration and Supplementation with Yeast Extract on Succinic Acid Fermentation in a Lactose-Based Medium. Fermentation. 2021; 7(4):221.
https://doi.org/10.3390/fermentation7040221
Chicago/Turabian Style
Terboven, Christiane, Christian Abendroth, Janin Laumer, Christiane Herrmann, Roland Schneider, Patrice Ramm, Joachim Venus, and Matthias Plöchl.
2021. "Influence of the Initial Sugar Concentration and Supplementation with Yeast Extract on Succinic Acid Fermentation in a Lactose-Based Medium" Fermentation 7, no. 4: 221.
https://doi.org/10.3390/fermentation7040221
APA Style
Terboven, C., Abendroth, C., Laumer, J., Herrmann, C., Schneider, R., Ramm, P., Venus, J., & Plöchl, M.
(2021). Influence of the Initial Sugar Concentration and Supplementation with Yeast Extract on Succinic Acid Fermentation in a Lactose-Based Medium. Fermentation, 7(4), 221.
https://doi.org/10.3390/fermentation7040221