Keșa, A.-L.; Pop, C.R.; Mudura, E.; Salanță, L.C.; Pasqualone, A.; Dărab, C.; Burja-Udrea, C.; Zhao, H.; Coldea, T.E.
Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages. Plants 2021, 10, 2263.
https://doi.org/10.3390/plants10112263
AMA Style
Keșa A-L, Pop CR, Mudura E, Salanță LC, Pasqualone A, Dărab C, Burja-Udrea C, Zhao H, Coldea TE.
Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages. Plants. 2021; 10(11):2263.
https://doi.org/10.3390/plants10112263
Chicago/Turabian Style
Keșa, Ancuța-Liliana, Carmen Rodica Pop, Elena Mudura, Liana Claudia Salanță, Antonella Pasqualone, Cosmin Dărab, Cristina Burja-Udrea, Haifeng Zhao, and Teodora Emilia Coldea.
2021. "Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages" Plants 10, no. 11: 2263.
https://doi.org/10.3390/plants10112263
APA Style
Keșa, A.-L., Pop, C. R., Mudura, E., Salanță, L. C., Pasqualone, A., Dărab, C., Burja-Udrea, C., Zhao, H., & Coldea, T. E.
(2021). Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages. Plants, 10(11), 2263.
https://doi.org/10.3390/plants10112263
