Smit, A., & Van Rensburg, P. (2012). Engineering yeast for the production of optimal levels of volatile phenols in wine. Stellenbosch : Stellenbosch University.
Successfully copied to clipboard
Copying to clipboard failed
Chicago Style (17th ed.) Citation
Smit, Annel, and Pierre Van Rensburg. Engineering Yeast for the Production of Optimal Levels of Volatile Phenols in Wine. Stellenbosch : Stellenbosch University, 2012.
Successfully copied to clipboard
Copying to clipboard failed
MLA (9th ed.) Citation
Smit, Annel, and Pierre Van Rensburg. Engineering Yeast for the Production of Optimal Levels of Volatile Phenols in Wine. Stellenbosch : Stellenbosch University, 2012.
Successfully copied to clipboard
Copying to clipboard failed
Warning: These citations may not always be 100% accurate.