Cite
HARVARD Citation
Domizio, P. et al. (n.d.). Cell wall polysaccharides released during the alcoholic fermentation by Schizosaccharomyces pombe and S. japonicus: quantification and characterization. Food microbiology. pp. 136-149. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Domizio, P. et al. (n.d.). Cell wall polysaccharides released during the alcoholic fermentation by Schizosaccharomyces pombe and S. japonicus: quantification and characterization. Food microbiology. pp. 136-149. [Online].