Mestre Furlani, M. V., Maturano, Y. P., Combina, M., Mercado, L. A., Toro, M. E., & Vazquez, F. (2017). Selection of non-Saccharomyces yeasts to be used in grape musts with high alcoholic potential: A strategy to obtain wine with reduced etanol content. Web
Citación estilo ChicagoMestre Furlani, Maria Victoria, Yolanda Paola Maturano, Mariana Combina, Laura Analia Mercado, Maria Eugenia Toro, and Fabio Vazquez. Selection of Non-Saccharomyces Yeasts to Be Used in Grape Musts With High Alcoholic Potential: A Strategy to Obtain Wine With Reduced Etanol Content. 2017.
Cita MLAMestre Furlani, Maria Victoria, et al. Selection of Non-Saccharomyces Yeasts to Be Used in Grape Musts With High Alcoholic Potential: A Strategy to Obtain Wine With Reduced Etanol Content. 2017.