Angelo Mauricio Lother & The University of Georgia. Immobilized saccharomyces cerevisiae and leuconostoc oenus for alcoholic and malolactic fermentation in continuous wine making.
Chicago Style (17th ed.) CitationAngelo Mauricio Lother and The University of Georgia. Immobilized Saccharomyces Cerevisiae and Leuconostoc Oenus for Alcoholic and Malolactic Fermentation in Continuous Wine Making.
MLA (9th ed.) CitationAngelo Mauricio Lother and The University of Georgia. Immobilized Saccharomyces Cerevisiae and Leuconostoc Oenus for Alcoholic and Malolactic Fermentation in Continuous Wine Making.
Warning: These citations may not always be 100% accurate.