Article Versions Notes

Akan M, Gudiksen A, Baran Y, Semmler H, Brezina S, Fritsch S, Rauhut D, Wendland J. Exploring the Potential of Non-Conventional Yeasts in Wine Fermentation with a Focus on Saccharomycopsis fermentans. Fermentation. 2023; 9(9):786. https://doi.org/10.3390/fermentation9090786

Akan, Madina, Andreas Gudiksen, Yasemin Baran, Heike Semmler, Silvia Brezina, Stefanie Fritsch, Doris Rauhut, and Jürgen Wendland. 2023. "Exploring the Potential of Non-Conventional Yeasts in Wine Fermentation with a Focus on Saccharomycopsis fermentans" Fermentation 9, no. 9: 786. https://doi.org/10.3390/fermentation9090786

Akan, M., Gudiksen, A., Baran, Y., Semmler, H., Brezina, S., Fritsch, S., Rauhut, D., & Wendland, J. (2023). Exploring the Potential of Non-Conventional Yeasts in Wine Fermentation with a Focus on Saccharomycopsis fermentans. Fermentation, 9(9), 786. https://doi.org/10.3390/fermentation9090786