Capozzi, V.; Makhoul, S.; Aprea, E.; Romano, A.; Cappellin, L.; Sanchez Jimena, A.; Spano, G.; Gasperi, F.; Scampicchio, M.; Biasioli, F.
PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin. Molecules 2016, 21, 483.
https://doi.org/10.3390/molecules21040483
AMA Style
Capozzi V, Makhoul S, Aprea E, Romano A, Cappellin L, Sanchez Jimena A, Spano G, Gasperi F, Scampicchio M, Biasioli F.
PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin. Molecules. 2016; 21(4):483.
https://doi.org/10.3390/molecules21040483
Chicago/Turabian Style
Capozzi, Vittorio, Salim Makhoul, Eugenio Aprea, Andrea Romano, Luca Cappellin, Ana Sanchez Jimena, Giuseppe Spano, Flavia Gasperi, Matteo Scampicchio, and Franco Biasioli.
2016. "PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin" Molecules 21, no. 4: 483.
https://doi.org/10.3390/molecules21040483
APA Style
Capozzi, V., Makhoul, S., Aprea, E., Romano, A., Cappellin, L., Sanchez Jimena, A., Spano, G., Gasperi, F., Scampicchio, M., & Biasioli, F.
(2016). PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin. Molecules, 21(4), 483.
https://doi.org/10.3390/molecules21040483