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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.

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Title: 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.
Authors: Călugăr, Paul Cristian1 (AUTHOR) paul.calugar@usamvcluj.ro, Coldea, Teodora Emilia1 (AUTHOR) elena.mudura@usamvcluj.ro, Pop, Carmen Rodica2 (AUTHOR) carmen-rodica.pop@usamvcluj.ro, Stan, Laura2 (AUTHOR) laurastan@usamvcluj.ro, Gal, Emese3 (AUTHOR) emese@chem.ubbcluj.ro, Ranga, Floricuța2 (AUTHOR) floricuta.ranga@usamvcluj.ro, Hegheș, Simona Codruța4 (AUTHOR) cmaier@umfcluj.ro, Mudura, Elena1 (AUTHOR)
Source: Agronomy. Oct2023, Vol. 13 Issue 10, p2485. 18p.
Database: Academic Search Ultimate
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  Data: 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.
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  Data: <searchLink fieldCode="JN" term="%22Agronomy%22">Agronomy</searchLink>. Oct2023, Vol. 13 Issue 10, p2485. 18p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=173263974
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        Value: 10.3390/agronomy13102485
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        Text: English
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              Text: Oct2023
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