APA (7th ed.) Citation

Călugăr, P. C., Coldea, T. E., Pop, C., Stan, L., Gal, E., Ranga, F., . . . Mudura, E. (2024). Impact of Encapsulated Saccharomyces cerevisiae Yeasts on the Chemical and Sensory Profiles of Sparkling Cider Produced by the Champenoise Method. Agronomy, 14(5), 1036. https://doi.org/10.3390/agronomy14051036

Chicago Style (17th ed.) Citation

Călugăr, Paul Cristian, et al. "Impact of Encapsulated Saccharomyces Cerevisiae Yeasts on the Chemical and Sensory Profiles of Sparkling Cider Produced by the Champenoise Method." Agronomy 14, no. 5 (2024): 1036. https://doi.org/10.3390/agronomy14051036.

MLA (9th ed.) Citation

Călugăr, Paul Cristian, et al. "Impact of Encapsulated Saccharomyces Cerevisiae Yeasts on the Chemical and Sensory Profiles of Sparkling Cider Produced by the Champenoise Method." Agronomy, vol. 14, no. 5, 2024, p. 1036, https://doi.org/10.3390/agronomy14051036.