Cite
HARVARD Citation
Kinzurik, M. et al. (2016). Hydrogen sulfide production during yeast fermentation causes the accumulation of ethanethiol, S-ethyl thioacetate and diethyl disulfide. Food chemistry. pp. 341-347. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Kinzurik, M. et al. (2016). Hydrogen sulfide production during yeast fermentation causes the accumulation of ethanethiol, S-ethyl thioacetate and diethyl disulfide. Food chemistry. pp. 341-347. [Online].