Malićanin, M.; Danilović, B.; Stamenković Stojanović, S.; Cvetković, D.; Lazić, M.; Karabegović, I.; Savić, D.
Pre-Fermentative Cold Maceration and Native Non-Saccharomyces Yeasts as a Tool to Enhance Aroma and Sensory Attributes of Chardonnay Wine. Horticulturae 2022, 8, 212.
https://doi.org/10.3390/horticulturae8030212
AMA Style
Malićanin M, Danilović B, Stamenković Stojanović S, Cvetković D, Lazić M, Karabegović I, Savić D.
Pre-Fermentative Cold Maceration and Native Non-Saccharomyces Yeasts as a Tool to Enhance Aroma and Sensory Attributes of Chardonnay Wine. Horticulturae. 2022; 8(3):212.
https://doi.org/10.3390/horticulturae8030212
Chicago/Turabian Style
Malićanin, Marko, Bojana Danilović, Sandra Stamenković Stojanović, Dragan Cvetković, Miodrag Lazić, Ivana Karabegović, and Dragiša Savić.
2022. "Pre-Fermentative Cold Maceration and Native Non-Saccharomyces Yeasts as a Tool to Enhance Aroma and Sensory Attributes of Chardonnay Wine" Horticulturae 8, no. 3: 212.
https://doi.org/10.3390/horticulturae8030212
APA Style
Malićanin, M., Danilović, B., Stamenković Stojanović, S., Cvetković, D., Lazić, M., Karabegović, I., & Savić, D.
(2022). Pre-Fermentative Cold Maceration and Native Non-Saccharomyces Yeasts as a Tool to Enhance Aroma and Sensory Attributes of Chardonnay Wine. Horticulturae, 8(3), 212.
https://doi.org/10.3390/horticulturae8030212
