Cita APA

Sáez, J. S., Lopes, C. A., Kirs, V. C., & Sangorrín, M. P. (2010). Enhanced volatile phenols in wine fermented with Saccharomyces cerevisiae and spoiled with Pichia guilliermondii and Dekkera bruxellensis. Web

Citación estilo Chicago

Sáez, J. S., Christian Ariel Lopes, V. C. Kirs, and M. P. Sangorrín. Enhanced Volatile Phenols in Wine Fermented With Saccharomyces Cerevisiae and Spoiled With Pichia Guilliermondii and Dekkera Bruxellensis. 2010.

Cita MLA

Sáez, J. S., Christian Ariel Lopes, V. C. Kirs, and M. P. Sangorrín. Enhanced Volatile Phenols in Wine Fermented With Saccharomyces Cerevisiae and Spoiled With Pichia Guilliermondii and Dekkera Bruxellensis. 2010.