Cite
HARVARD Citation
Kinzurik, M. et al. (2020). Addition of volatile sulfur compounds to yeast at the early stages of fermentation reveals distinct biological and chemical pathways for aroma formation. Food microbiology. p. . [Online].
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Kinzurik, M. et al. (2020). Addition of volatile sulfur compounds to yeast at the early stages of fermentation reveals distinct biological and chemical pathways for aroma formation. Food microbiology. p. . [Online].