Article Versions Notes

Lorenc F, Jarošová M, Bedrníček J, Nohejl V, Míková E, Smetana P. Effect of Wine Yeast (Saccharomyces sp.) Strains on the Physicochemical, Sensory, and Antioxidant Properties of Plum, Apple, and Hawthorn Wines. Foods. 2025; 14(16):2844. https://doi.org/10.3390/foods14162844

Lorenc, František, Markéta Jarošová, Jan Bedrníček, Vlastimil Nohejl, Eliška Míková, and Pavel Smetana. 2025. "Effect of Wine Yeast (Saccharomyces sp.) Strains on the Physicochemical, Sensory, and Antioxidant Properties of Plum, Apple, and Hawthorn Wines" Foods 14, no. 16: 2844. https://doi.org/10.3390/foods14162844

Lorenc, F., Jarošová, M., Bedrníček, J., Nohejl, V., Míková, E., & Smetana, P. (2025). Effect of Wine Yeast (Saccharomyces sp.) Strains on the Physicochemical, Sensory, and Antioxidant Properties of Plum, Apple, and Hawthorn Wines. Foods, 14(16), 2844. https://doi.org/10.3390/foods14162844