Šuľáková, L.; Semjon, B.; Regecová, I.; Očenáš, P.; Bartkovský, M.; Megyesy Eftimová, Z.; Marcinčák, S.
The Effect of Modification of Wine Maceration Processes with the Addition of Ascorbic Acid and Yeast Culture on Biogenic Amine, Chemical, Microbial and Sensory Variables of Welschriesling Wine. Fermentation 2025, 11, 570.
https://doi.org/10.3390/fermentation11100570
AMA Style
Šuľáková L, Semjon B, Regecová I, Očenáš P, Bartkovský M, Megyesy Eftimová Z, Marcinčák S.
The Effect of Modification of Wine Maceration Processes with the Addition of Ascorbic Acid and Yeast Culture on Biogenic Amine, Chemical, Microbial and Sensory Variables of Welschriesling Wine. Fermentation. 2025; 11(10):570.
https://doi.org/10.3390/fermentation11100570
Chicago/Turabian Style
Šuľáková, Lucia, Boris Semjon, Ivana Regecová, Peter Očenáš, Martin Bartkovský, Zuzana Megyesy Eftimová, and Slavomír Marcinčák.
2025. "The Effect of Modification of Wine Maceration Processes with the Addition of Ascorbic Acid and Yeast Culture on Biogenic Amine, Chemical, Microbial and Sensory Variables of Welschriesling Wine" Fermentation 11, no. 10: 570.
https://doi.org/10.3390/fermentation11100570
APA Style
Šuľáková, L., Semjon, B., Regecová, I., Očenáš, P., Bartkovský, M., Megyesy Eftimová, Z., & Marcinčák, S.
(2025). The Effect of Modification of Wine Maceration Processes with the Addition of Ascorbic Acid and Yeast Culture on Biogenic Amine, Chemical, Microbial and Sensory Variables of Welschriesling Wine. Fermentation, 11(10), 570.
https://doi.org/10.3390/fermentation11100570
