APA Zitierstil

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

Chicago Zitierstil

Famiani, Franco, Daniela Farinelli, Alberto Palliotti, Stefano Moscatello, Alberto Battistelli, und 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.

MLA Zitierstil

Famiani, 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.