Carrau, F., Valera, M. J., Boido, E., Gallo, A., Roman, T., Schneider, R., & Dellacassa, E. (2024). Mixed cultures of Hanseniaspora vineae and Saccharomyces cerevisiae: The compromise between completing fermentation and increasing wine flavor complexity.
Cita Chicago Style (17a ed.)Carrau, Francisco, María José Valera, Eduardo Boido, Adelaide Gallo, Tomas Roman, Remi Schneider, y Eduardo Dellacassa. Mixed Cultures of Hanseniaspora Vineae and Saccharomyces Cerevisiae: The Compromise Between Completing Fermentation and Increasing Wine Flavor Complexity. 2024.
Cita MLA (9a ed.)Carrau, Francisco, et al. Mixed Cultures of Hanseniaspora Vineae and Saccharomyces Cerevisiae: The Compromise Between Completing Fermentation and Increasing Wine Flavor Complexity. 2024.
