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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

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

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