Article Versions Notes

Zhang B, Xia T, Duan W, Zhang Z, Li Y, Fang B, Xia M, Wang M. Effects of Organic Acids, Amino Acids and Phenolic Compounds on Antioxidant Characteristic of Zhenjiang Aromatic Vinegar. Molecules. 2019; 24(20):3799. https://doi.org/10.3390/molecules24203799

Zhang, Bo, Ting Xia, Wenhui Duan, Zhujun Zhang, Yu Li, Bin Fang, Menglei Xia, and Min Wang. 2019. "Effects of Organic Acids, Amino Acids and Phenolic Compounds on Antioxidant Characteristic of Zhenjiang Aromatic Vinegar" Molecules 24, no. 20: 3799. https://doi.org/10.3390/molecules24203799

Zhang, B., Xia, T., Duan, W., Zhang, Z., Li, Y., Fang, B., Xia, M., & Wang, M. (2019). Effects of Organic Acids, Amino Acids and Phenolic Compounds on Antioxidant Characteristic of Zhenjiang Aromatic Vinegar. Molecules, 24(20), 3799. https://doi.org/10.3390/molecules24203799