Dygas, D.; Nowak, S.; Olszewska, J.; Szymańska, M.; Mroczyńska-Florczak, M.; Berłowska, J.; Dziugan, P.; Kręgiel, D.
Ability of Yeast Metabolic Activity to Reduce Sugars and Stabilize Betalains in Red Beet Juice. Fermentation 2021, 7, 105.
https://doi.org/10.3390/fermentation7030105
AMA Style
Dygas D, Nowak S, Olszewska J, Szymańska M, Mroczyńska-Florczak M, Berłowska J, Dziugan P, Kręgiel D.
Ability of Yeast Metabolic Activity to Reduce Sugars and Stabilize Betalains in Red Beet Juice. Fermentation. 2021; 7(3):105.
https://doi.org/10.3390/fermentation7030105
Chicago/Turabian Style
Dygas, Dawid, Szymon Nowak, Joanna Olszewska, Monika Szymańska, Marta Mroczyńska-Florczak, Joanna Berłowska, Piotr Dziugan, and Dorota Kręgiel.
2021. "Ability of Yeast Metabolic Activity to Reduce Sugars and Stabilize Betalains in Red Beet Juice" Fermentation 7, no. 3: 105.
https://doi.org/10.3390/fermentation7030105
APA Style
Dygas, D., Nowak, S., Olszewska, J., Szymańska, M., Mroczyńska-Florczak, M., Berłowska, J., Dziugan, P., & Kręgiel, D.
(2021). Ability of Yeast Metabolic Activity to Reduce Sugars and Stabilize Betalains in Red Beet Juice. Fermentation, 7(3), 105.
https://doi.org/10.3390/fermentation7030105