APA (7th ed.) Citation

Gueguen, Y., Chemardin, P., Janbon, G., Arnaud, A., Galzy, P., Bucke, C., & Walker, J. M. (1999). Use of β-Glucosidase in the Development of Flavor in Wines and Fruit Juices. Carbohydrate Biotechnology Protocols, 10, 323-331. https://doi.org/10.1007/978-1-59259-261-6

Chicago Style (17th ed.) Citation

Gueguen, Yannick, Patrick Chemardin, Guilhem Janbon, Alain Arnaud, Pierre Galzy, Christopher Bucke, and John M. Walker. "Use of β-Glucosidase in the Development of Flavor in Wines and Fruit Juices." Carbohydrate Biotechnology Protocols 10 (1999): 323-331. https://doi.org/10.1007/978-1-59259-261-6.

MLA (9th ed.) Citation

Gueguen, Yannick, et al. "Use of β-Glucosidase in the Development of Flavor in Wines and Fruit Juices." Carbohydrate Biotechnology Protocols, vol. 10, 1999, pp. 323-331, https://doi.org/10.1007/978-1-59259-261-6.