APA (7th ed.) Citation

Arellano‐Plaza, M., Noriega‐Cisneros, R., Clemente‐Guerrero, M., González‐Hernández, J. C., Robles‐Herrera, P. D., Manzo‐Ávalos, S., . . . Gschaedler‐Mathis, A. (2017). Fermentative capacity of Kluyveromyces marxianus and Saccharomyces cerevisiae after oxidative stress. Journal of the Institute of Brewing, 123(4), 519. https://doi.org/10.1002/jib.451

Chicago Style (17th ed.) Citation

Arellano‐Plaza, Melchor, Ruth Noriega‐Cisneros, Mónica Clemente‐Guerrero, Juan Carlos González‐Hernández, Patsy Dayana Robles‐Herrera, Salvador Manzo‐Ávalos, Alfredo Saavedra‐Molina, and Anne Gschaedler‐Mathis. "Fermentative Capacity of Kluyveromyces Marxianus and Saccharomyces Cerevisiae After Oxidative Stress." Journal of the Institute of Brewing 123, no. 4 (2017): 519. https://doi.org/10.1002/jib.451.

MLA (9th ed.) Citation

Arellano‐Plaza, Melchor, et al. "Fermentative Capacity of Kluyveromyces Marxianus and Saccharomyces Cerevisiae After Oxidative Stress." Journal of the Institute of Brewing, vol. 123, no. 4, 2017, p. 519, https://doi.org/10.1002/jib.451.