Lilly, M., & Pretorius, I. S. (2012). The development of yeasts for the optimal production of flavor-active esters and higher alcohols in wine and distillates. Stellenbosch : Stellenbosch University.
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Chicago Style (17th ed.) Citation
Lilly, Mariska, and I. S. Pretorius. The Development of Yeasts for the Optimal Production of Flavor-active Esters and Higher Alcohols in Wine and Distillates. Stellenbosch : Stellenbosch University, 2012.
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MLA (9th ed.) Citation
Lilly, Mariska, and I. S. Pretorius. The Development of Yeasts for the Optimal Production of Flavor-active Esters and Higher Alcohols in Wine and Distillates. Stellenbosch : Stellenbosch University, 2012.
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Warning: These citations may not always be 100% accurate.