Cita APA

Moimenta, A. R., Henriques, D., Minebois, R., Querol, A., & Balsa-Canto, E. (2023). Modelling the physiological status of yeast during wine fermentation enables the prediction of secondary metabolism.

Citación estilo Chicago

Moimenta, Artai R., David Henriques, Romain Minebois, Amparo Querol, y Eva Balsa-Canto. Modelling the Physiological Status of Yeast During Wine Fermentation Enables the Prediction of Secondary Metabolism. 2023.

Cita MLA

Moimenta, Artai R., et al. Modelling the Physiological Status of Yeast During Wine Fermentation Enables the Prediction of Secondary Metabolism. 2023.