Langová, R.; Jůzl, M.; Cwiková, O.; Kos, I.
Effect of Different Method of Drying of Five Varieties Grapes (Vitis vinifera L.) on the Bunch Stem on Physicochemical, Microbiological, and Sensory Quality. Foods 2020, 9, 1183.
https://doi.org/10.3390/foods9091183
AMA Style
Langová R, Jůzl M, Cwiková O, Kos I.
Effect of Different Method of Drying of Five Varieties Grapes (Vitis vinifera L.) on the Bunch Stem on Physicochemical, Microbiological, and Sensory Quality. Foods. 2020; 9(9):1183.
https://doi.org/10.3390/foods9091183
Chicago/Turabian Style
Langová, Radka, Miroslav Jůzl, Olga Cwiková, and Ivica Kos.
2020. "Effect of Different Method of Drying of Five Varieties Grapes (Vitis vinifera L.) on the Bunch Stem on Physicochemical, Microbiological, and Sensory Quality" Foods 9, no. 9: 1183.
https://doi.org/10.3390/foods9091183
APA Style
Langová, R., Jůzl, M., Cwiková, O., & Kos, I.
(2020). Effect of Different Method of Drying of Five Varieties Grapes (Vitis vinifera L.) on the Bunch Stem on Physicochemical, Microbiological, and Sensory Quality. Foods, 9(9), 1183.
https://doi.org/10.3390/foods9091183