Olt, V.; Báez, J.; Jorcin, S.; López, T.; Fernández, A.; Medrano, A.
Development of a Potential Functional Yogurt Using Bioactive Compounds Obtained from the By-Product of the Production of Tannat Red Wine. Biol. Life Sci. Forum 2021, 6, 93.
https://doi.org/10.3390/Foods2021-10998
AMA Style
Olt V, Báez J, Jorcin S, López T, Fernández A, Medrano A.
Development of a Potential Functional Yogurt Using Bioactive Compounds Obtained from the By-Product of the Production of Tannat Red Wine. Biology and Life Sciences Forum. 2021; 6(1):93.
https://doi.org/10.3390/Foods2021-10998
Chicago/Turabian Style
Olt, Victoria, Jessica Báez, Santiago Jorcin, Tomás López, Adriana Fernández, and Alejandra Medrano.
2021. "Development of a Potential Functional Yogurt Using Bioactive Compounds Obtained from the By-Product of the Production of Tannat Red Wine" Biology and Life Sciences Forum 6, no. 1: 93.
https://doi.org/10.3390/Foods2021-10998
APA Style
Olt, V., Báez, J., Jorcin, S., López, T., Fernández, A., & Medrano, A.
(2021). Development of a Potential Functional Yogurt Using Bioactive Compounds Obtained from the By-Product of the Production of Tannat Red Wine. Biology and Life Sciences Forum, 6(1), 93.
https://doi.org/10.3390/Foods2021-10998