Smith, B. D., & Divol, B. (2016). Nutritional requirements and survival of the red wine spoilage yeast Brettanomyces bruxellensis. Stellenbosch : Stellenbosch University.
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Chicago Style (17th ed.) Citation
Smith, Brendan Daniel, and Benoit Divol. Nutritional Requirements and Survival of the Red Wine Spoilage Yeast Brettanomyces Bruxellensis. Stellenbosch : Stellenbosch University, 2016.
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MLA (9th ed.) Citation
Smith, Brendan Daniel, and Benoit Divol. Nutritional Requirements and Survival of the Red Wine Spoilage Yeast Brettanomyces Bruxellensis. Stellenbosch : Stellenbosch University, 2016.
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Warning: These citations may not always be 100% accurate.