The Influence of Yeast Strain, β-Cyclodextrin, and Storage Time on Concentrations of Phytochemical Components, Sensory Attributes, and Antioxidative Activity of Novel Red Apple Ciders

MLA

Sabina Lachowicz, et al. “The Influence of Yeast Strain, β-Cyclodextrin, and Storage Time on Concentrations of Phytochemical Components, Sensory Attributes, and Antioxidative Activity of Novel Red Apple Ciders.” Molecules, vol. 24, no. 13, July 2019, p. 2477. EBSCOhost, https://doi.org/10.3390/molecules24132477.

APA

Sabina Lachowicz, Jan Oszmiański, Martyna Uździcka, & Joanna Chmielewska. (2019). The Influence of Yeast Strain, β-Cyclodextrin, and Storage Time on Concentrations of Phytochemical Components, Sensory Attributes, and Antioxidative Activity of Novel Red Apple Ciders. Molecules, 24(13), 2477. https://doi.org/10.3390/molecules24132477

Chicago

Sabina Lachowicz, Jan Oszmiański, Martyna Uździcka, and Joanna Chmielewska. 2019. “The Influence of Yeast Strain, β-Cyclodextrin, and Storage Time on Concentrations of Phytochemical Components, Sensory Attributes, and Antioxidative Activity of Novel Red Apple Ciders.” Molecules 24 (13): 2477. doi:10.3390/molecules24132477.