Karaoğlan, S.Y.; Jung, R.; Jelínek, L.; Karabín, M.; Kinčl, T.; Dostálek, P.
Aroma Potential of a New Maltose-Negative Yeast Isolate. Foods 2025, 14, 3357.
https://doi.org/10.3390/foods14193357
AMA Style
Karaoğlan SY, Jung R, Jelínek L, Karabín M, Kinčl T, Dostálek P.
Aroma Potential of a New Maltose-Negative Yeast Isolate. Foods. 2025; 14(19):3357.
https://doi.org/10.3390/foods14193357
Chicago/Turabian Style
Karaoğlan, Selin Yabacı, Rudolf Jung, Lukáš Jelínek, Marcel Karabín, Tomáš Kinčl, and Pavel Dostálek.
2025. "Aroma Potential of a New Maltose-Negative Yeast Isolate" Foods 14, no. 19: 3357.
https://doi.org/10.3390/foods14193357
APA Style
Karaoğlan, S. Y., Jung, R., Jelínek, L., Karabín, M., Kinčl, T., & Dostálek, P.
(2025). Aroma Potential of a New Maltose-Negative Yeast Isolate. Foods, 14(19), 3357.
https://doi.org/10.3390/foods14193357