Wang, S.-Y.; Li, Y.-Q.; Li, T.; Yang, H.-Y.; Ren, J.; Zhang, B.-L.; Zhu, B.-Q.
Dibasic Ammonium Phosphate Application Enhances Aromatic Compound Concentration in Bog Bilberry Syrup Wine. Molecules 2017, 22, 52.
https://doi.org/10.3390/molecules22010052
AMA Style
Wang S-Y, Li Y-Q, Li T, Yang H-Y, Ren J, Zhang B-L, Zhu B-Q.
Dibasic Ammonium Phosphate Application Enhances Aromatic Compound Concentration in Bog Bilberry Syrup Wine. Molecules. 2017; 22(1):52.
https://doi.org/10.3390/molecules22010052
Chicago/Turabian Style
Wang, Shao-Yang, Yi-Qing Li, Teng Li, Hang-Yu Yang, Jie Ren, Bo-Lin Zhang, and Bao-Qing Zhu.
2017. "Dibasic Ammonium Phosphate Application Enhances Aromatic Compound Concentration in Bog Bilberry Syrup Wine" Molecules 22, no. 1: 52.
https://doi.org/10.3390/molecules22010052
APA Style
Wang, S.-Y., Li, Y.-Q., Li, T., Yang, H.-Y., Ren, J., Zhang, B.-L., & Zhu, B.-Q.
(2017). Dibasic Ammonium Phosphate Application Enhances Aromatic Compound Concentration in Bog Bilberry Syrup Wine. Molecules, 22(1), 52.
https://doi.org/10.3390/molecules22010052