Yeast as a By-Product from Wine and Beer Production: Comparative Evaluation of Physico-Chemical Composition.

Avrămia I, Dabija A, Oroian M, Caisin L, Agapii V, Rotaru A, Chetrariu A

DOI: 10.3390/molecules31020280
Published: 2026 Jan 13
Container: Molecules (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/molecules31020280,
  title = {Yeast as a By-Product from Wine and Beer Production: Comparative Evaluation of Physico-Chemical Composition.},
  author = {Avrămia I and Dabija A and Oroian M and Caisin L and Agapii V and Rotaru A and Chetrariu A},
  year = {2026},
  journal = {Molecules (Basel, Switzerland)},
  doi = {10.3390/molecules31020280},
  url = {https://doi.org/10.3390/molecules31020280}
}

RIS

TY  - JOUR
TI  - Yeast as a By-Product from Wine and Beer Production: Comparative Evaluation of Physico-Chemical Composition.
AU  - Avrămia I
AU  - Dabija A
AU  - Oroian M
AU  - Caisin L
AU  - Agapii V
AU  - Rotaru A
AU  - Chetrariu A
PY  - 2026
JO  - Molecules (Basel, Switzerland)
DO  - 10.3390/molecules31020280
UR  - https://doi.org/10.3390/molecules31020280
ER  -

APA

I, A., A, D., M, O., L, C., V, A., A, R., & A, C. (2026). Yeast as a By-Product from Wine and Beer Production: Comparative Evaluation of Physico-Chemical Composition.. Molecules (Basel, Switzerland). https://doi.org/10.3390/molecules31020280

Source records

pubmed · retrieved 2026-09-25T01:16:49.404Z