Rodrigues, A. J. S., & González García, R. (2019). Physiological Features of Saccharomyces cerevisiae and Alternative Wine Yeast Species in Relation to Alcohol Level Reduction in Wine. Universidad de La Rioja (España).
Cita Chicago Style (17a ed.)Rodrigues, Alda Joao Sousa, y Ramón González García. Physiological Features of Saccharomyces Cerevisiae and Alternative Wine Yeast Species in Relation to Alcohol Level Reduction in Wine. Universidad de La Rioja (España), 2019.
Cita MLA (8a ed.)Rodrigues, Alda Joao Sousa, y Ramón González García. Physiological Features of Saccharomyces Cerevisiae and Alternative Wine Yeast Species in Relation to Alcohol Level Reduction in Wine. Universidad de La Rioja (España), 2019.
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