Călugăr, P.C.; Coldea, T.E.; Pop, C.R.; Stan, L.; Gal, E.; Ranga, F.; Hegheș, S.C.; Mudura, E.
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 2023, 13, 2485.
https://doi.org/10.3390/agronomy13102485
AMA Style
Călugăr PC, Coldea TE, Pop CR, Stan L, Gal E, Ranga F, Hegheș SC, Mudura E.
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. 2023; 13(10):2485.
https://doi.org/10.3390/agronomy13102485
Chicago/Turabian Style
Călugăr, Paul Cristian, Teodora Emilia Coldea, Carmen Rodica Pop, Laura Stan, Emese Gal, Floricuța Ranga, Simona Codruța Hegheș, and Elena Mudura.
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, no. 10: 2485.
https://doi.org/10.3390/agronomy13102485
APA Style
Călugăr, P. C., Coldea, T. E., Pop, C. R., Stan, L., Gal, E., Ranga, F., Hegheș, S. C., & 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
