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Watier D, Dubourguier HC, Leguerinel I, et al. Response Surface Models To Describe the Effects of Temperature, pH, and Ethanol Concentration on Growth Kinetics and Fermentation End Products of a Pectinatus sp. Appl Environ Microbiol. 1996;62(4):1233-7doi: 10.1128/aem.62.4.1233-1237.1996.
Watier, D., Dubourguier, H. C., Leguerinel, I., & Hornez, J. P. (1996). Response Surface Models To Describe the Effects of Temperature, pH, and Ethanol Concentration on Growth Kinetics and Fermentation End Products of a Pectinatus sp. Applied and environmental microbiology, 62(4), 1233-7. https://doi.org/10.1128/aem.62.4.1233-1237.1996
Watier, D, et al. "Response Surface Models To Describe the Effects of Temperature, pH, and Ethanol Concentration on Growth Kinetics and Fermentation End Products of a Pectinatus sp." Applied and environmental microbiology vol. 62,4 (1996): 1233-7. doi: https://doi.org/10.1128/aem.62.4.1233-1237.1996
Watier D, Dubourguier HC, Leguerinel I, Hornez JP. Response Surface Models To Describe the Effects of Temperature, pH, and Ethanol Concentration on Growth Kinetics and Fermentation End Products of a Pectinatus sp. Appl Environ Microbiol. 1996 Apr;62(4):1233-7. doi: 10.1128/aem.62.4.1233-1237.1996. PMID: 16535289; PMCID: PMC1388827.
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