Influence of blackberry juice addition on mead fermentation and quality

MLA

Saša Papuga, et al. “Influence of Blackberry Juice Addition on Mead Fermentation and Quality.” Foods and Raw Materials, vol. 9, no. 1, Apr. 2021, pp. 146–52. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....480944c0a90941b4bb89506e4f0d70f1&authtype=sso&custid=ns315887.

APA

Saša Papuga, Maja Stojković, Aleksandar Savić, & Ana Velemir. (2021). Influence of blackberry juice addition on mead fermentation and quality. Foods and Raw Materials, 9(1), 146–152.

Chicago

Saša Papuga, Maja Stojković, Aleksandar Savić, and Ana Velemir. 2021. “Influence of Blackberry Juice Addition on Mead Fermentation and Quality.” Foods and Raw Materials 9 (1): 146–52. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....480944c0a90941b4bb89506e4f0d70f1&authtype=sso&custid=ns315887.