Du Plessis, H.; Du Toit, M.; Nieuwoudt, H.; Van der Rijst, M.; Kidd, M.; Jolly, N.
Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines. Fermentation 2017, 3, 64.
https://doi.org/10.3390/fermentation3040064
AMA Style
Du Plessis H, Du Toit M, Nieuwoudt H, Van der Rijst M, Kidd M, Jolly N.
Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines. Fermentation. 2017; 3(4):64.
https://doi.org/10.3390/fermentation3040064
Chicago/Turabian Style
Du Plessis, Heinrich, Maret Du Toit, Hélène Nieuwoudt, Marieta Van der Rijst, Martin Kidd, and Neil Jolly.
2017. "Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines" Fermentation 3, no. 4: 64.
https://doi.org/10.3390/fermentation3040064
APA Style
Du Plessis, H., Du Toit, M., Nieuwoudt, H., Van der Rijst, M., Kidd, M., & Jolly, N.
(2017). Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines. Fermentation, 3(4), 64.
https://doi.org/10.3390/fermentation3040064