APA

Loira I., Morata A., Comuzzo P., Callejo M. J., González C., Calderón F. & Suárez-Lepe J. A. (2015). Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality. : Food research international (Ottawa, Ont.).

Chicago

Loira Iris, Morata Antonio, Comuzzo Piergiorgio, Callejo María Jesús, González Carmen, Calderón Fernando and Suárez-Lepe José Antonio. 2015. Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality. : Food research international (Ottawa, Ont.).

Harvard

Loira I., Morata A., Comuzzo P., Callejo M. J., González C., Calderón F. and Suárez-Lepe J. A. (2015). Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality. : Food research international (Ottawa, Ont.).

MLA

Loira Iris, Morata Antonio, Comuzzo Piergiorgio, Callejo María Jesús, González Carmen, Calderón Fernando and Suárez-Lepe José Antonio. Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality. : Food research international (Ottawa, Ont.). 2015.