Baleiras-Couto, M.M.; Caldeira, I.; Gomes, F.; Botelho, G.; Duarte, F.L.
Saccharomyces cerevisiae Diversity in Arbutus unedo L. Fermentations in Association with the Volatile and Sensory Similarities of the Distillates. Foods 2022, 11, 1916.
https://doi.org/10.3390/foods11131916
AMA Style
Baleiras-Couto MM, Caldeira I, Gomes F, Botelho G, Duarte FL.
Saccharomyces cerevisiae Diversity in Arbutus unedo L. Fermentations in Association with the Volatile and Sensory Similarities of the Distillates. Foods. 2022; 11(13):1916.
https://doi.org/10.3390/foods11131916
Chicago/Turabian Style
Baleiras-Couto, M. Margarida, Ilda Caldeira, Filomena Gomes, Goreti Botelho, and Filomena L. Duarte.
2022. "Saccharomyces cerevisiae Diversity in Arbutus unedo L. Fermentations in Association with the Volatile and Sensory Similarities of the Distillates" Foods 11, no. 13: 1916.
https://doi.org/10.3390/foods11131916
APA Style
Baleiras-Couto, M. M., Caldeira, I., Gomes, F., Botelho, G., & Duarte, F. L.
(2022). Saccharomyces cerevisiae Diversity in Arbutus unedo L. Fermentations in Association with the Volatile and Sensory Similarities of the Distillates. Foods, 11(13), 1916.
https://doi.org/10.3390/foods11131916