APA (7th ed.) Citation

Gallo, A., Roman, T., Paolini, M., Cappello, N., Castello, D., Schiavon, S., . . . Larcher, R. (2024). The co-inoculation ratio of Hanseniaspora vineae-to-Saccharomyces cerevisiae correlates with aroma metabolic features in wine. European Food Research & Technology, 250(12), 2907. https://doi.org/10.1007/s00217-024-04588-8

Chicago Style (17th ed.) Citation

Gallo, Adelaide, et al. "The Co-inoculation Ratio of Hanseniaspora Vineae-to-Saccharomyces Cerevisiae Correlates with Aroma Metabolic Features in Wine." European Food Research & Technology 250, no. 12 (2024): 2907. https://doi.org/10.1007/s00217-024-04588-8.

MLA (9th ed.) Citation

Gallo, Adelaide, et al. "The Co-inoculation Ratio of Hanseniaspora Vineae-to-Saccharomyces Cerevisiae Correlates with Aroma Metabolic Features in Wine." European Food Research & Technology, vol. 250, no. 12, 2024, p. 2907, https://doi.org/10.1007/s00217-024-04588-8.