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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.
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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  Data: Impact of Encapsulated Saccharomyces cerevisiae Yeasts on the Chemical and Sensory Profiles of Sparkling Cider Produced by the Champenoise Method.
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  Data: <searchLink fieldCode="JN" term="%22Agronomy%22">Agronomy</searchLink>. May2024, Vol. 14 Issue 5, p1036. 16p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=177459390
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        Text: English
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      – TitleFull: Impact of Encapsulated Saccharomyces cerevisiae Yeasts on the Chemical and Sensory Profiles of Sparkling Cider Produced by the Champenoise Method.
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              Text: May2024
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