Nagy, B.; Varga, Z.; Matolcsi, R.; Kellner, N.; Szövényi, Á.; Nyitrainé Sárdy, D.
Impact of Using Organic Yeast in the Fermentation Process of Wine. Processes 2021, 9, 155.
https://doi.org/10.3390/pr9010155
AMA Style
Nagy B, Varga Z, Matolcsi R, Kellner N, Szövényi Á, Nyitrainé Sárdy D.
Impact of Using Organic Yeast in the Fermentation Process of Wine. Processes. 2021; 9(1):155.
https://doi.org/10.3390/pr9010155
Chicago/Turabian Style
Nagy, Balázs, Zsuzsanna Varga, Réka Matolcsi, Nikolett Kellner, Áron Szövényi, and Diána Nyitrainé Sárdy.
2021. "Impact of Using Organic Yeast in the Fermentation Process of Wine" Processes 9, no. 1: 155.
https://doi.org/10.3390/pr9010155
APA Style
Nagy, B., Varga, Z., Matolcsi, R., Kellner, N., Szövényi, Á., & Nyitrainé Sárdy, D.
(2021). Impact of Using Organic Yeast in the Fermentation Process of Wine. Processes, 9(1), 155.
https://doi.org/10.3390/pr9010155