Du Plessis, H.; Du Toit, M.; Nieuwoudt, H.; Van der Rijst, M.; Hoff, J.; Jolly, N.
Modulation of Wine Flavor using Hanseniaspora uvarum in Combination with Different Saccharomyces cerevisiae, Lactic Acid Bacteria Strains and Malolactic Fermentation Strategies. Fermentation 2019, 5, 64.
https://doi.org/10.3390/fermentation5030064
AMA Style
Du Plessis H, Du Toit M, Nieuwoudt H, Van der Rijst M, Hoff J, Jolly N.
Modulation of Wine Flavor using Hanseniaspora uvarum in Combination with Different Saccharomyces cerevisiae, Lactic Acid Bacteria Strains and Malolactic Fermentation Strategies. Fermentation. 2019; 5(3):64.
https://doi.org/10.3390/fermentation5030064
Chicago/Turabian Style
Du Plessis, Heinrich, Maret Du Toit, Hélène Nieuwoudt, Marieta Van der Rijst, Justin Hoff, and Neil Jolly.
2019. "Modulation of Wine Flavor using Hanseniaspora uvarum in Combination with Different Saccharomyces cerevisiae, Lactic Acid Bacteria Strains and Malolactic Fermentation Strategies" Fermentation 5, no. 3: 64.
https://doi.org/10.3390/fermentation5030064
APA Style
Du Plessis, H., Du Toit, M., Nieuwoudt, H., Van der Rijst, M., Hoff, J., & Jolly, N.
(2019). Modulation of Wine Flavor using Hanseniaspora uvarum in Combination with Different Saccharomyces cerevisiae, Lactic Acid Bacteria Strains and Malolactic Fermentation Strategies. Fermentation, 5(3), 64.
https://doi.org/10.3390/fermentation5030064