Du Plessis, H. W., & Jolly, N. (2018). Effect of non-Saccharomyces yeasts and lactic acid bacteria interactions on wine flavour. Stellenbosch : Stellenbosch University.
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Chicago Style (17th ed.) Citation
Du Plessis, Heinrich Wilbur, and Neil Jolly. Effect of Non-Saccharomyces Yeasts and Lactic Acid Bacteria Interactions on Wine Flavour. Stellenbosch : Stellenbosch University, 2018.
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MLA (9th ed.) Citation
Du Plessis, Heinrich Wilbur, and Neil Jolly. Effect of Non-Saccharomyces Yeasts and Lactic Acid Bacteria Interactions on Wine Flavour. Stellenbosch : Stellenbosch University, 2018.
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Warning: These citations may not always be 100% accurate.