Prokes, K. Et Al. 2022. The Influence of Traditional and Immobilized Yeast on the Amino-Acid Content of Sparkling Wine. FERMENTATION-BASEL , vol.8, no.1 .

Prokes, K., Baron, M., Mlcek, J., Jurikova, T., Adamkova, A., ERCİŞLİ, S., ... Sochor, J.(2022). The Influence of Traditional and Immobilized Yeast on the Amino-Acid Content of Sparkling Wine. FERMENTATION-BASEL , vol.8, no.1.

Prokes, Kamil Et Al. "The Influence of Traditional and Immobilized Yeast on the Amino-Acid Content of Sparkling Wine," FERMENTATION-BASEL , vol.8, no.1, 2022

Prokes, Kamil Et Al. "The Influence of Traditional and Immobilized Yeast on the Amino-Acid Content of Sparkling Wine." FERMENTATION-BASEL , vol.8, no.1, 2022

Prokes, K. Et Al. (2022) . "The Influence of Traditional and Immobilized Yeast on the Amino-Acid Content of Sparkling Wine." FERMENTATION-BASEL , vol.8, no.1.

@article{article, author={Kamil Prokes Et Al. }, title={The Influence of Traditional and Immobilized Yeast on the Amino-Acid Content of Sparkling Wine}, journal={FERMENTATION-BASEL}, year=2022}