PubAg

Main content area

MLA

Álvarez-Fernández, M. Antonia, et al. "Determination of Hydroxytyrosol Produced by Winemaking Yeasts During Alcoholic Fermentation Using a Validated Uhplc–hrms Method." Food chemistry, v. 242, pp. 345-351. doi: 10.1016/j.foodchem.2017.09.072

APA

Álvarez-Fernández, M. Antonia, Fernández-Cruz, E., Cantos-Villar, E., Troncoso, A. M, & García-Parrilla, M. Carmen. (2018). Determination of hydroxytyrosol produced by winemaking yeasts during alcoholic fermentation using a validated UHPLC–HRMS method. Food chemistry, 242, 345-351. doi: 10.1016/j.foodchem.2017.09.072

Chicago

Álvarez-Fernández, M. Antonia, E Fernández-Cruz, E Cantos-Villar, Ana M Troncoso, and M. Carmen García-Parrilla. "Determination of hydroxytyrosol produced by winemaking yeasts during alcoholic fermentation using a validated UHPLC–HRMS method" Food chemistry 242, 1 (2018): 345-351. doi: 10.1016/j.foodchem.2017.09.072