Effects of Saccharomyces paradoxus Fermentation on White Wine Composition: Insights from Integrated Standard and Metabolomics Approaches

MLA

Igor Lukić, et al. “Effects of Saccharomyces Paradoxus Fermentation on White Wine Composition: Insights from Integrated Standard and Metabolomics Approaches.” Applied Sciences, vol. 14, no. 23, Dec. 2024, p. 11362. EBSCOhost, https://doi.org/10.3390/app142311362.

APA

Igor Lukić, Doris Delač Salopek, Ivana Horvat, Igor Pasković, Ana Hranilović, Ivana Rajnović, Tanja Vojvoda Zeljko, Silvia Carlin, & Urska Vrhovsek. (2024). Effects of Saccharomyces paradoxus Fermentation on White Wine Composition: Insights from Integrated Standard and Metabolomics Approaches. Applied Sciences, 14(23), 11362. https://doi.org/10.3390/app142311362

Chicago

Igor Lukić, Doris Delač Salopek, Ivana Horvat, Igor Pasković, Ana Hranilović, Ivana Rajnović, Tanja Vojvoda Zeljko, Silvia Carlin, and Urska Vrhovsek. 2024. “Effects of Saccharomyces Paradoxus Fermentation on White Wine Composition: Insights from Integrated Standard and Metabolomics Approaches.” Applied Sciences 14 (23): 11362. doi:10.3390/app142311362.