Article Versions Notes

Cuijvers K, Van Den Heuvel S, Varela C, Rullo M, Solomon M, Schmidt S, Borneman A. Alterations in Yeast Species Composition of Uninoculated Wine Ferments by the Addition of Sulphur Dioxide. Fermentation. 2020; 6(2):62. https://doi.org/10.3390/fermentation6020062

Cuijvers, Kathleen, Steven Van Den Heuvel, Cristian Varela, Mark Rullo, Mark Solomon, Simon Schmidt, and Anthony Borneman. 2020. "Alterations in Yeast Species Composition of Uninoculated Wine Ferments by the Addition of Sulphur Dioxide" Fermentation 6, no. 2: 62. https://doi.org/10.3390/fermentation6020062

Cuijvers, K., Van Den Heuvel, S., Varela, C., Rullo, M., Solomon, M., Schmidt, S., & Borneman, A. (2020). Alterations in Yeast Species Composition of Uninoculated Wine Ferments by the Addition of Sulphur Dioxide. Fermentation, 6(2), 62. https://doi.org/10.3390/fermentation6020062