Exploring the Biological Value of Red Grape Skin: Its Incorporation and Impact on Yogurt Quality

MLA

Eugenia Covaliov, et al. “Exploring the Biological Value of Red Grape Skin: Its Incorporation and Impact on Yogurt Quality.” Foods, vol. 13, no. 20, Oct. 2024, p. 3254. EBSCOhost, https://doi.org/10.3390/foods13203254.

APA

Eugenia Covaliov, Tatiana Capcanari, Vladislav Reșitca, Aurica Chirsanova, Alina Boiștean, Rodica Sturza, Antoanela Patras, Cristina Bianca Pocol, Olga Ruseva, & Ana Chioru. (2024). Exploring the Biological Value of Red Grape Skin: Its Incorporation and Impact on Yogurt Quality. Foods, 13(20), 3254. https://doi.org/10.3390/foods13203254

Chicago

Eugenia Covaliov, Tatiana Capcanari, Vladislav Reșitca, Aurica Chirsanova, Alina Boiștean, Rodica Sturza, Antoanela Patras, Cristina Bianca Pocol, Olga Ruseva, and Ana Chioru. 2024. “Exploring the Biological Value of Red Grape Skin: Its Incorporation and Impact on Yogurt Quality.” Foods 13 (20): 3254. doi:10.3390/foods13203254.