Cousin, F.J.; Le Guellec, R.; Schlusselhuber, M.; Dalmasso, M.; Laplace, J.-M.; Cretenet, M.
Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions. Microorganisms 2017, 5, 39.
https://doi.org/10.3390/microorganisms5030039
AMA Style
Cousin FJ, Le Guellec R, Schlusselhuber M, Dalmasso M, Laplace J-M, Cretenet M.
Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions. Microorganisms. 2017; 5(3):39.
https://doi.org/10.3390/microorganisms5030039
Chicago/Turabian Style
Cousin, Fabien J., Rozenn Le Guellec, Margot Schlusselhuber, Marion Dalmasso, Jean-Marie Laplace, and Marina Cretenet.
2017. "Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions" Microorganisms 5, no. 3: 39.
https://doi.org/10.3390/microorganisms5030039
APA Style
Cousin, F. J., Le Guellec, R., Schlusselhuber, M., Dalmasso, M., Laplace, J. -M., & Cretenet, M.
(2017). Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions. Microorganisms, 5(3), 39.
https://doi.org/10.3390/microorganisms5030039