Hatem, O.; Seres-Steinbach, A.; Schneider, G.; Szabó, É.; Kőrösi, L.
Insight into the Phenolic Composition of Cabernet Sauvignon Grapevine Berries During Fermentation—Towards the Application of Winery By-Products for Antibacterial Purposes. Antibiotics 2025, 14, 236.
https://doi.org/10.3390/antibiotics14030236
AMA Style
Hatem O, Seres-Steinbach A, Schneider G, Szabó É, Kőrösi L.
Insight into the Phenolic Composition of Cabernet Sauvignon Grapevine Berries During Fermentation—Towards the Application of Winery By-Products for Antibacterial Purposes. Antibiotics. 2025; 14(3):236.
https://doi.org/10.3390/antibiotics14030236
Chicago/Turabian Style
Hatem, Okba, Anita Seres-Steinbach, György Schneider, Éva Szabó, and László Kőrösi.
2025. "Insight into the Phenolic Composition of Cabernet Sauvignon Grapevine Berries During Fermentation—Towards the Application of Winery By-Products for Antibacterial Purposes" Antibiotics 14, no. 3: 236.
https://doi.org/10.3390/antibiotics14030236
APA Style
Hatem, O., Seres-Steinbach, A., Schneider, G., Szabó, É., & Kőrösi, L.
(2025). Insight into the Phenolic Composition of Cabernet Sauvignon Grapevine Berries During Fermentation—Towards the Application of Winery By-Products for Antibacterial Purposes. Antibiotics, 14(3), 236.
https://doi.org/10.3390/antibiotics14030236