İlpars, E.; Titlová, Å .; HanzalÃková, K.; KřÞová, I.; Brányik, T.
Alcohol-Free Beer Produced Using Maltose-Negative Wine Yeast Saccharomyces cerevisiae with Probiotic Potential. Fermentation 2023, 9, 805.
https://doi.org/10.3390/fermentation9090805
AMA Style
İlpars E, Titlová Å , HanzalÃková K, KřÞová I, Brányik T.
Alcohol-Free Beer Produced Using Maltose-Negative Wine Yeast Saccharomyces cerevisiae with Probiotic Potential. Fermentation. 2023; 9(9):805.
https://doi.org/10.3390/fermentation9090805
Chicago/Turabian Style
İlpars, Emre, Å tÄ›pánka Titlová, KatarÃna HanzalÃková, Ivana KřÞová, and Tomáš Brányik.
2023. "Alcohol-Free Beer Produced Using Maltose-Negative Wine Yeast Saccharomyces cerevisiae with Probiotic Potential" Fermentation 9, no. 9: 805.
https://doi.org/10.3390/fermentation9090805
APA Style
İlpars, E., Titlová, Å ., HanzalÃková, K., KřÞová, I., & Brányik, T.
(2023). Alcohol-Free Beer Produced Using Maltose-Negative Wine Yeast Saccharomyces cerevisiae with Probiotic Potential. Fermentation, 9(9), 805.
https://doi.org/10.3390/fermentation9090805