Lago, M.; Bordagaray, A.; Olañeta-Jainaga, A.; Aguirre-Cano, U.; Olazaran, I.; Deba-Rementeria, S.
Desirability Function-Based Optimization of Apple Pomace Extraction to Produce a Fermentable Must Using Central Composite Design Methodology (CCD) for the Development of Non- or Low-Alcohol Beverages. Fermentation 2026, 12, 122.
https://doi.org/10.3390/fermentation12030122
AMA Style
Lago M, Bordagaray A, Olañeta-Jainaga A, Aguirre-Cano U, Olazaran I, Deba-Rementeria S.
Desirability Function-Based Optimization of Apple Pomace Extraction to Produce a Fermentable Must Using Central Composite Design Methodology (CCD) for the Development of Non- or Low-Alcohol Beverages. Fermentation. 2026; 12(3):122.
https://doi.org/10.3390/fermentation12030122
Chicago/Turabian Style
Lago, Maider, Ane Bordagaray, Ane Olañeta-Jainaga, Unai Aguirre-Cano, Iratxe Olazaran, and Shuyana Deba-Rementeria.
2026. "Desirability Function-Based Optimization of Apple Pomace Extraction to Produce a Fermentable Must Using Central Composite Design Methodology (CCD) for the Development of Non- or Low-Alcohol Beverages" Fermentation 12, no. 3: 122.
https://doi.org/10.3390/fermentation12030122
APA Style
Lago, M., Bordagaray, A., Olañeta-Jainaga, A., Aguirre-Cano, U., Olazaran, I., & Deba-Rementeria, S.
(2026). Desirability Function-Based Optimization of Apple Pomace Extraction to Produce a Fermentable Must Using Central Composite Design Methodology (CCD) for the Development of Non- or Low-Alcohol Beverages. Fermentation, 12(3), 122.
https://doi.org/10.3390/fermentation12030122
