Regecová, I.; Výrostková, J.; Semjon, B.; Lovayová, V.; Jevinová, P.; Megyesy Eftimová, Z.; Bartkovský, M.; Pipová, M.; Marcinčák, S.
The Influence of Maceration on the Biodiversity of Yeasts in the Early Winemaking Stages of White Wine from the Slovak Tokay Wine Region. Foods 2024, 13, 3792.
https://doi.org/10.3390/foods13233792
AMA Style
Regecová I, Výrostková J, Semjon B, Lovayová V, Jevinová P, Megyesy Eftimová Z, Bartkovský M, Pipová M, Marcinčák S.
The Influence of Maceration on the Biodiversity of Yeasts in the Early Winemaking Stages of White Wine from the Slovak Tokay Wine Region. Foods. 2024; 13(23):3792.
https://doi.org/10.3390/foods13233792
Chicago/Turabian Style
Regecová, Ivana, Jana Výrostková, Boris Semjon, Viera Lovayová, Pavlina Jevinová, Zuzana Megyesy Eftimová, Martin Bartkovský, Monika Pipová, and Slavomír Marcinčák.
2024. "The Influence of Maceration on the Biodiversity of Yeasts in the Early Winemaking Stages of White Wine from the Slovak Tokay Wine Region" Foods 13, no. 23: 3792.
https://doi.org/10.3390/foods13233792
APA Style
Regecová, I., Výrostková, J., Semjon, B., Lovayová, V., Jevinová, P., Megyesy Eftimová, Z., Bartkovský, M., Pipová, M., & Marcinčák, S.
(2024). The Influence of Maceration on the Biodiversity of Yeasts in the Early Winemaking Stages of White Wine from the Slovak Tokay Wine Region. Foods, 13(23), 3792.
https://doi.org/10.3390/foods13233792
