Călugăr, P. C., Coldea, T. E., Pop, C. R., Stan, L., Gal, E., Ranga, F., . . . Mudura, E. (2023). Mixed Fermentations of Yeasts and Lactic Acid Bacteria as Sustainable Processes to Enhance the Chemical Composition of Cider Made of Topaz and Red Topaz Apple Varieties. Agronomy, 13(10), 2485. https://doi.org/10.3390/agronomy13102485
Chicago Style (17th ed.) CitationCălugăr, Paul Cristian, Teodora Emilia Coldea, Carmen Rodica Pop, Laura Stan, Emese Gal, Floricuța Ranga, Simona Codruța Hegheș, and Elena Mudura. "Mixed Fermentations of Yeasts and Lactic Acid Bacteria as Sustainable Processes to Enhance the Chemical Composition of Cider Made of Topaz and Red Topaz Apple Varieties." Agronomy 13, no. 10 (2023): 2485. https://doi.org/10.3390/agronomy13102485.
MLA (9th ed.) CitationCălugăr, Paul Cristian, et al. "Mixed Fermentations of Yeasts and Lactic Acid Bacteria as Sustainable Processes to Enhance the Chemical Composition of Cider Made of Topaz and Red Topaz Apple Varieties." Agronomy, vol. 13, no. 10, 2023, p. 2485, https://doi.org/10.3390/agronomy13102485.
