Lachowicz, S.; Oszmiański, J.; Uździcka, M.; Chmielewska, J.
The Influence of Yeast Strain, β-Cyclodextrin, and Storage Time on Concentrations of Phytochemical Components, Sensory Attributes, and Antioxidative Activity of Novel Red Apple Ciders. Molecules 2019, 24, 2477.
https://doi.org/10.3390/molecules24132477
AMA Style
Lachowicz S, Oszmiański J, Uździcka M, Chmielewska J.
The Influence of Yeast Strain, β-Cyclodextrin, and Storage Time on Concentrations of Phytochemical Components, Sensory Attributes, and Antioxidative Activity of Novel Red Apple Ciders. Molecules. 2019; 24(13):2477.
https://doi.org/10.3390/molecules24132477
Chicago/Turabian Style
Lachowicz, Sabina, Jan Oszmiański, Martyna Uździcka, and Joanna Chmielewska.
2019. "The Influence of Yeast Strain, β-Cyclodextrin, and Storage Time on Concentrations of Phytochemical Components, Sensory Attributes, and Antioxidative Activity of Novel Red Apple Ciders" Molecules 24, no. 13: 2477.
https://doi.org/10.3390/molecules24132477
APA Style
Lachowicz, S., Oszmiański, J., Uździcka, M., & Chmielewska, J.
(2019). The Influence of Yeast Strain, β-Cyclodextrin, and Storage Time on Concentrations of Phytochemical Components, Sensory Attributes, and Antioxidative Activity of Novel Red Apple Ciders. Molecules, 24(13), 2477.
https://doi.org/10.3390/molecules24132477