Deak, I., Habschied, K., Mesić, J., Babić, J., Kovačević, D., Nedović, V. & Mastanjević, K. (2021). The Influence of Fermenting Yeast on the Sensory Properties of Graševina Wine. Foods, 10. (11), 1-8. doi: 10.3390/foods10112752
Deak, Igor, et al. "The Influence of Fermenting Yeast on the Sensory Properties of Graševina Wine." Foods, vol. 10, no. 11, 2021, pp. 1-8. https://doi.org/10.3390/foods10112752
Deak, Igor, Kristina Habschied, Josip Mesić, Jurislav Babić, Dragan Kovačević, Viktor Nedović and Krešimir Mastanjević. "The Influence of Fermenting Yeast on the Sensory Properties of Graševina Wine." Foods 10, no. 11 (2021): 1-8. https://doi.org/10.3390/foods10112752
Deak, I., et al. (2021) 'The Influence of Fermenting Yeast on the Sensory Properties of Graševina Wine', Foods, 10(11), pp. 1-8. doi: 10.3390/foods10112752
Deak I, Habschied K, Mesić J, Babić J, Kovačević D, Nedović V, and sur.. The Influence of Fermenting Yeast on the Sensory Properties of Graševina Wine. Foods [Internet]. 2021 November 10 [cited 2024 August 24];10(11):1-8. doi: 10.3390/foods10112752
I. Deak, et al., "The Influence of Fermenting Yeast on the Sensory Properties of Graševina Wine", Foods, vol. 10, no. 11, pp. 1-8, November 2021. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:112:712477. [Accessed: 24 August 2024]