APA (7th ed.) Citation

V, C., F, C., G, P., E, T., M, B., I, M., & P, D. (2024). Non-Saccharomyces yeast derivatives: Characterization of novel potential bio-adjuvants for the winemaking process. Current research in food science, 8, 100774. https://doi.org/10.1016/j.crfs.2024.100774

Chicago Style (17th ed.) Citation

V, Civa, Chinnici F, Picariello G, Tarabusi E, Bosaro M, Mannazzu I, and Domizio P. "Non-Saccharomyces Yeast Derivatives: Characterization of Novel Potential Bio-adjuvants for the Winemaking Process." Current Research in Food Science 8 (2024): 100774. https://doi.org/10.1016/j.crfs.2024.100774.

MLA (9th ed.) Citation

V, Civa, et al. "Non-Saccharomyces Yeast Derivatives: Characterization of Novel Potential Bio-adjuvants for the Winemaking Process." Current Research in Food Science, vol. 8, 2024, p. 100774, https://doi.org/10.1016/j.crfs.2024.100774.