Cid, A. G., Daz, M. E., & Von Ellenrieder, G. R. (2014). Prevention of beta-Glucosidase Inhibition by High Molecular Weight Compounds during Enzymatic Wine Aroma Enhancement by using of a Hollow Fiber Reactor. University of Zagreb. Faculty of Food Technology and Biotechnology.
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Cita Chicago Style (17a ed.)
Cid, Alicia Graciela, Mirta Elizabeth Daz, y Guillermo Rodolfo Von Ellenrieder. Prevention of Beta-Glucosidase Inhibition by High Molecular Weight Compounds During Enzymatic Wine Aroma Enhancement by Using of a Hollow Fiber Reactor. University of Zagreb. Faculty of Food Technology and Biotechnology, 2014.
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Cita MLA (9a ed.)
Cid, Alicia Graciela, et al. Prevention of Beta-Glucosidase Inhibition by High Molecular Weight Compounds During Enzymatic Wine Aroma Enhancement by Using of a Hollow Fiber Reactor. University of Zagreb. Faculty of Food Technology and Biotechnology, 2014.
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