Kairė, A.; Jagelavičiūtė, J.; Bašinskienė, L.; Syrpas, M.; Čižeikienė, D.
Influence of Enzymatic Hydrolysis on Composition and Technological Properties of Black Currant (Ribes nigrum) Pomace. Appl. Sci. 2025, 15, 6207.
https://doi.org/10.3390/app15116207
AMA Style
Kairė A, Jagelavičiūtė J, Bašinskienė L, Syrpas M, Čižeikienė D.
Influence of Enzymatic Hydrolysis on Composition and Technological Properties of Black Currant (Ribes nigrum) Pomace. Applied Sciences. 2025; 15(11):6207.
https://doi.org/10.3390/app15116207
Chicago/Turabian Style
Kairė, Aurelija, Jolita Jagelavičiūtė, Loreta Bašinskienė, Michail Syrpas, and Dalia Čižeikienė.
2025. "Influence of Enzymatic Hydrolysis on Composition and Technological Properties of Black Currant (Ribes nigrum) Pomace" Applied Sciences 15, no. 11: 6207.
https://doi.org/10.3390/app15116207
APA Style
Kairė, A., Jagelavičiūtė, J., Bašinskienė, L., Syrpas, M., & Čižeikienė, D.
(2025). Influence of Enzymatic Hydrolysis on Composition and Technological Properties of Black Currant (Ribes nigrum) Pomace. Applied Sciences, 15(11), 6207.
https://doi.org/10.3390/app15116207