Impact of Encapsulated Saccharomyces cerevisiae Yeasts on the Chemical and Sensory Profiles of Sparkling Cider Produced by the Champenoise Method.
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| Title: | Impact of Encapsulated Saccharomyces cerevisiae Yeasts on the Chemical and Sensory Profiles of Sparkling Cider Produced by the Champenoise Method. |
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| 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) floricutza_ro@yahoo.com, Mihai, Mihaela4 (AUTHOR) mihaela.mihai@usamvcluj.ro, Hegheș, Simona Codruța5 (AUTHOR) cmaier@umfcluj.ro, Geană, Elisabeta-Irina6 (AUTHOR) irina.geana@icsi.ro, Mudura, Elena1 (AUTHOR) |
| Source: | Agronomy. May2024, Vol. 14 Issue 5, p1036. 16p. |
| Database: | Academic Search Ultimate |
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| ISSN: | 20734395 |
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| DOI: | 10.3390/agronomy14051036 |
