Perpetuini, G.; Rossetti, A.P.; Quadrani, L.; Arfelli, G.; Piva, A.; Suzzi, G.; Tofalo, R.
Sequential Inoculation of Metschnikowia pulcherrima and Saccharomyces cerevisiae as a Biotechnological Tool to Increase the Terpenes Content of Pecorino White Wines. Fermentation 2023, 9, 785.
https://doi.org/10.3390/fermentation9090785
AMA Style
Perpetuini G, Rossetti AP, Quadrani L, Arfelli G, Piva A, Suzzi G, Tofalo R.
Sequential Inoculation of Metschnikowia pulcherrima and Saccharomyces cerevisiae as a Biotechnological Tool to Increase the Terpenes Content of Pecorino White Wines. Fermentation. 2023; 9(9):785.
https://doi.org/10.3390/fermentation9090785
Chicago/Turabian Style
Perpetuini, Giorgia, Alessio Pio Rossetti, Luca Quadrani, Giuseppe Arfelli, Andrea Piva, Giovanna Suzzi, and Rosanna Tofalo.
2023. "Sequential Inoculation of Metschnikowia pulcherrima and Saccharomyces cerevisiae as a Biotechnological Tool to Increase the Terpenes Content of Pecorino White Wines" Fermentation 9, no. 9: 785.
https://doi.org/10.3390/fermentation9090785
APA Style
Perpetuini, G., Rossetti, A. P., Quadrani, L., Arfelli, G., Piva, A., Suzzi, G., & Tofalo, R.
(2023). Sequential Inoculation of Metschnikowia pulcherrima and Saccharomyces cerevisiae as a Biotechnological Tool to Increase the Terpenes Content of Pecorino White Wines. Fermentation, 9(9), 785.
https://doi.org/10.3390/fermentation9090785
