Yang, J.-F.; Yang, C.-H.; Liang, M.-T.; Gao, Z.-J.; Wu, Y.-W.; Chuang, L.-Y.
Chemical Composition, Antioxidant, and Antibacterial Activity of Wood Vinegar from Litchi chinensis. Molecules 2016, 21, 1150.
https://doi.org/10.3390/molecules21091150
AMA Style
Yang J-F, Yang C-H, Liang M-T, Gao Z-J, Wu Y-W, Chuang L-Y.
Chemical Composition, Antioxidant, and Antibacterial Activity of Wood Vinegar from Litchi chinensis. Molecules. 2016; 21(9):1150.
https://doi.org/10.3390/molecules21091150
Chicago/Turabian Style
Yang, Jyh-Ferng, Cheng-Hong Yang, Ming-Tsai Liang, Zi-Jie Gao, Yuh-Wern Wu, and Li-Yeh Chuang.
2016. "Chemical Composition, Antioxidant, and Antibacterial Activity of Wood Vinegar from Litchi chinensis" Molecules 21, no. 9: 1150.
https://doi.org/10.3390/molecules21091150
APA Style
Yang, J.-F., Yang, C.-H., Liang, M.-T., Gao, Z.-J., Wu, Y.-W., & Chuang, L.-Y.
(2016). Chemical Composition, Antioxidant, and Antibacterial Activity of Wood Vinegar from Litchi chinensis. Molecules, 21(9), 1150.
https://doi.org/10.3390/molecules21091150