Csoma, H.; Kállai, Z.; Antunovics, Z.; Czentye, K.; Sipiczki, M.
Vinification without Saccharomyces: Interacting Osmotolerant and “Spoilage” Yeast Communities in Fermenting and Ageing Botrytised High-Sugar Wines (Tokaj Essence). Microorganisms 2021, 9, 19.
https://doi.org/10.3390/microorganisms9010019
AMA Style
Csoma H, Kállai Z, Antunovics Z, Czentye K, Sipiczki M.
Vinification without Saccharomyces: Interacting Osmotolerant and “Spoilage” Yeast Communities in Fermenting and Ageing Botrytised High-Sugar Wines (Tokaj Essence). Microorganisms. 2021; 9(1):19.
https://doi.org/10.3390/microorganisms9010019
Chicago/Turabian Style
Csoma, Hajnalka, Zoltán Kállai, Zsuzsa Antunovics, Kinga Czentye, and Matthias Sipiczki.
2021. "Vinification without Saccharomyces: Interacting Osmotolerant and “Spoilage” Yeast Communities in Fermenting and Ageing Botrytised High-Sugar Wines (Tokaj Essence)" Microorganisms 9, no. 1: 19.
https://doi.org/10.3390/microorganisms9010019
APA Style
Csoma, H., Kállai, Z., Antunovics, Z., Czentye, K., & Sipiczki, M.
(2021). Vinification without Saccharomyces: Interacting Osmotolerant and “Spoilage” Yeast Communities in Fermenting and Ageing Botrytised High-Sugar Wines (Tokaj Essence). Microorganisms, 9(1), 19.
https://doi.org/10.3390/microorganisms9010019