Călugăr, P.C.; Coldea, T.E.; Pop, C.-R.; Stan, L.; Gal, E.; Ranga, F.; Mihai, M.; Hegheș, S.C.; Geană, E.-I.; Mudura, E.
Impact of Encapsulated Saccharomyces cerevisiae Yeasts on the Chemical and Sensory Profiles of Sparkling Cider Produced by the Champenoise Method. Agronomy 2024, 14, 1036.
https://doi.org/10.3390/agronomy14051036
AMA Style
Călugăr PC, Coldea TE, Pop C-R, Stan L, Gal E, Ranga F, Mihai M, Hegheș SC, Geană E-I, Mudura E.
Impact of Encapsulated Saccharomyces cerevisiae Yeasts on the Chemical and Sensory Profiles of Sparkling Cider Produced by the Champenoise Method. Agronomy. 2024; 14(5):1036.
https://doi.org/10.3390/agronomy14051036
Chicago/Turabian Style
Călugăr, Paul Cristian, Teodora Emilia Coldea, Carmen-Rodica Pop, Laura Stan, Emese Gal, Floricuța Ranga, Mihaela Mihai, Simona Codruța Hegheș, Elisabeta-Irina Geană, and Elena Mudura.
2024. "Impact of Encapsulated Saccharomyces cerevisiae Yeasts on the Chemical and Sensory Profiles of Sparkling Cider Produced by the Champenoise Method" Agronomy 14, no. 5: 1036.
https://doi.org/10.3390/agronomy14051036
APA Style
Călugăr, P. C., Coldea, T. E., Pop, C.-R., Stan, L., Gal, E., Ranga, F., Mihai, M., Hegheș, S. C., Geană, E.-I., & 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
