Prospective Plant Raw Materials for New Fermented Beverages

Roman Hrushetskyi, Iryna Hrinenko, Lubomyr Khomichak

Open source

DOI: 10.31866/2616-7468.6.1.2023.278471
Published: 2023-04-30
Container: Restaurant and hotel consulting. Innovations
Publisher: Kyiv National University of Culture and Arts
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.31866/2616-7468.6.1.2023.278471,
  title = {Prospective Plant Raw Materials for New Fermented Beverages},
  author = {Roman Hrushetskyi and Iryna Hrinenko and Lubomyr Khomichak},
  year = {2023},
  journal = {Restaurant and hotel consulting. Innovations},
  doi = {10.31866/2616-7468.6.1.2023.278471},
  url = {https://doi.org/10.31866/2616-7468.6.1.2023.278471}
}

RIS

TY  - JOUR
TI  - Prospective Plant Raw Materials for New Fermented Beverages
AU  - Roman Hrushetskyi
AU  - Iryna Hrinenko
AU  - Lubomyr Khomichak
PY  - 2023
JO  - Restaurant and hotel consulting. Innovations
DO  - 10.31866/2616-7468.6.1.2023.278471
UR  - https://doi.org/10.31866/2616-7468.6.1.2023.278471
ER  -

APA

Hrushetskyi, R., Hrinenko, I., & Khomichak, L. (2023). Prospective Plant Raw Materials for New Fermented Beverages. Restaurant and hotel consulting. Innovations. https://doi.org/10.31866/2616-7468.6.1.2023.278471

Source records

crossref · retrieved 2026-09-26T09:08:24.108Z