F, Z., D, S., B, S., R, B., C, T., M, L., . . . Tamburini, E. (2020). Enzymatic esterification as potential strategy to enhance the sorbic acid behavior as food and beverage preservative. Fermentation, 6(4), 96.
Chicago Style (17th ed.) CitationF, Zappaterra, et al. "Enzymatic Esterification as Potential Strategy to Enhance the Sorbic Acid Behavior as Food and Beverage Preservative." Fermentation 6, no. 4 (2020): 96.
MLA (9th ed.) CitationF, Zappaterra, et al. "Enzymatic Esterification as Potential Strategy to Enhance the Sorbic Acid Behavior as Food and Beverage Preservative." Fermentation, vol. 6, no. 4, 2020, p. 96.
Warning: These citations may not always be 100% accurate.