Cerri, M.L.; Gomes, T.A.; Carraro, M.d.M.; Wojeicchowski, J.P.; Demiate, I.M.; Lacerda, L.G.; Alberti, A.; Nogueira, A.
Assessing the Impact of Simultaneous Co-Fermentation on Malolactic Bioconversion and the Quality of Cider Made with Low-Acidity Apples. Fermentation 2023, 9, 1017.
https://doi.org/10.3390/fermentation9121017
AMA Style
Cerri ML, Gomes TA, Carraro MdM, Wojeicchowski JP, Demiate IM, Lacerda LG, Alberti A, Nogueira A.
Assessing the Impact of Simultaneous Co-Fermentation on Malolactic Bioconversion and the Quality of Cider Made with Low-Acidity Apples. Fermentation. 2023; 9(12):1017.
https://doi.org/10.3390/fermentation9121017
Chicago/Turabian Style
Cerri, Maria LuÃsa, Tatiane Aparecida Gomes, Matheus de Melo Carraro, José Pedro Wojeicchowski, Ivo Mottin Demiate, Luiz Gustavo Lacerda, Aline Alberti, and Alessandro Nogueira.
2023. "Assessing the Impact of Simultaneous Co-Fermentation on Malolactic Bioconversion and the Quality of Cider Made with Low-Acidity Apples" Fermentation 9, no. 12: 1017.
https://doi.org/10.3390/fermentation9121017
APA Style
Cerri, M. L., Gomes, T. A., Carraro, M. d. M., Wojeicchowski, J. P., Demiate, I. M., Lacerda, L. G., Alberti, A., & Nogueira, A.
(2023). Assessing the Impact of Simultaneous Co-Fermentation on Malolactic Bioconversion and the Quality of Cider Made with Low-Acidity Apples. Fermentation, 9(12), 1017.
https://doi.org/10.3390/fermentation9121017
