Covaliov, E.; Capcanari, T.; Reșitca, V.; Chirsanova, A.; Boiștean, A.; Sturza, R.; Patras, A.; Pocol, C.B.; Ruseva, O.; Chioru, A.
Exploring the Biological Value of Red Grape Skin: Its Incorporation and Impact on Yogurt Quality. Foods 2024, 13, 3254.
https://doi.org/10.3390/foods13203254
AMA Style
Covaliov E, Capcanari T, Reșitca V, Chirsanova A, Boiștean A, Sturza R, Patras A, Pocol CB, Ruseva O, Chioru A.
Exploring the Biological Value of Red Grape Skin: Its Incorporation and Impact on Yogurt Quality. Foods. 2024; 13(20):3254.
https://doi.org/10.3390/foods13203254
Chicago/Turabian Style
Covaliov, Eugenia, Tatiana Capcanari, Vladislav Reșitca, Aurica Chirsanova, Alina Boiștean, Rodica Sturza, Antoanela Patras, Cristina Bianca Pocol, Olga Ruseva, and Ana Chioru.
2024. "Exploring the Biological Value of Red Grape Skin: Its Incorporation and Impact on Yogurt Quality" Foods 13, no. 20: 3254.
https://doi.org/10.3390/foods13203254
APA Style
Covaliov, E., Capcanari, T., Reșitca, V., Chirsanova, A., Boiștean, A., Sturza, R., Patras, A., Pocol, C. B., Ruseva, O., & Chioru, A.
(2024). Exploring the Biological Value of Red Grape Skin: Its Incorporation and Impact on Yogurt Quality. Foods, 13(20), 3254.
https://doi.org/10.3390/foods13203254