Cite
Craft Beer Produced by Immobilized Yeast Cells with the Addition of Grape Pomace Seed Powder: Physico-Chemical Characterization and Antioxidant Properties
MLA
Danijel D. Milinčić, et al. “Craft Beer Produced by Immobilized Yeast Cells with the Addition of Grape Pomace Seed Powder: Physico-Chemical Characterization and Antioxidant Properties.” Foods, vol. 13, no. 17, Sept. 2024, p. 2801. EBSCOhost, https://doi.org/10.3390/foods13172801.
APA
Danijel D. Milinčić, Ana S. Salević Jelić, Steva M. Lević, Nemanja S. Stanisavljević, Teodor Milošević, Vladimir B. Pavlović, Uroš M. Gašić, Nataša S. Obradović, Viktor A. Nedović, & Mirjana B. Pešić. (2024). Craft Beer Produced by Immobilized Yeast Cells with the Addition of Grape Pomace Seed Powder: Physico-Chemical Characterization and Antioxidant Properties. Foods, 13(17), 2801. https://doi.org/10.3390/foods13172801
Chicago
Danijel D. Milinčić, Ana S. Salević Jelić, Steva M. Lević, Nemanja S. Stanisavljević, Teodor Milošević, Vladimir B. Pavlović, Uroš M. Gašić, Nataša S. Obradović, Viktor A. Nedović, and Mirjana B. Pešić. 2024. “Craft Beer Produced by Immobilized Yeast Cells with the Addition of Grape Pomace Seed Powder: Physico-Chemical Characterization and Antioxidant Properties.” Foods 13 (17): 2801. doi:10.3390/foods13172801.