Famiani, F., Farinelli, D., Palliotti, A., Moscatello, S., Battistelli, A., & Walker, R. P. (2014). Is stored malate the quantitatively most important substrate utilised by respiration and ethanolic fermentation in grape berry pericarp during ripening? Plant physiology and biochemistry : PPB, 76, 52. https://doi.org/10.1016/j.plaphy.2013.12.017
Style de citation ChicagoFamiani, Franco, Daniela Farinelli, Alberto Palliotti, Stefano Moscatello, Alberto Battistelli, et Robert P. Walker. "Is Stored Malate the Quantitatively Most Important Substrate Utilised by Respiration and Ethanolic Fermentation in Grape Berry Pericarp During Ripening?" Plant Physiology and Biochemistry : PPB 76 (2014): 52. https://dx.doi.org/10.1016/j.plaphy.2013.12.017.
Style de citation MLAFamiani, Franco, et al. "Is Stored Malate the Quantitatively Most Important Substrate Utilised by Respiration and Ethanolic Fermentation in Grape Berry Pericarp During Ripening?" Plant Physiology and Biochemistry : PPB, vol. 76, 2014, p. 52.