APA (7th ed.) Citation

Mallouchos, A., Komaitis, M., Koutinas, A., & Kanellaki, M. (2003). Wine fermentations by immobilized and free cells at different temperatures. Effect of immobilization and temperature on volatile by-products. Food Chemistry, 80(1), 109. https://doi.org/10.1016/S0308-8146(02)00247-9

Chicago Style (17th ed.) Citation

Mallouchos, Athanasios, Michael Komaitis, Athanasios Koutinas, and Maria Kanellaki. "Wine Fermentations by Immobilized and Free Cells at Different Temperatures. Effect of Immobilization and Temperature on Volatile By-products." Food Chemistry 80, no. 1 (2003): 109. https://doi.org/10.1016/S0308-8146(02)00247-9.

MLA (9th ed.) Citation

Mallouchos, Athanasios, et al. "Wine Fermentations by Immobilized and Free Cells at Different Temperatures. Effect of Immobilization and Temperature on Volatile By-products." Food Chemistry, vol. 80, no. 1, 2003, p. 109, https://doi.org/10.1016/S0308-8146(02)00247-9.