Liu, S.-X.; Yang, H.-Y.; Li, S.-Y.; Zhang, J.-Y.; Li, T.; Zhu, B.-Q.; Zhang, B.-L.
Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines. Molecules 2015, 20, 19865-19877.
https://doi.org/10.3390/molecules201119662
AMA Style
Liu S-X, Yang H-Y, Li S-Y, Zhang J-Y, Li T, Zhu B-Q, Zhang B-L.
Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines. Molecules. 2015; 20(11):19865-19877.
https://doi.org/10.3390/molecules201119662
Chicago/Turabian Style
Liu, Shu-Xun, Hang-Yu Yang, Si-Yu Li, Jia-Yue Zhang, Teng Li, Bao-Qing Zhu, and Bo-Lin Zhang.
2015. "Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines" Molecules 20, no. 11: 19865-19877.
https://doi.org/10.3390/molecules201119662
APA Style
Liu, S.-X., Yang, H.-Y., Li, S.-Y., Zhang, J.-Y., Li, T., Zhu, B.-Q., & Zhang, B.-L.
(2015). Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines. Molecules, 20(11), 19865-19877.
https://doi.org/10.3390/molecules201119662