Duan, W.; Xia, T.; Zhang, B.; Li, S.; Zhang, C.; Zhao, C.; Song, J.; Wang, M.
Changes of Physicochemical, Bioactive Compounds and Antioxidant Capacity during the Brewing Process of Zhenjiang Aromatic Vinegar. Molecules 2019, 24, 3935.
https://doi.org/10.3390/molecules24213935
AMA Style
Duan W, Xia T, Zhang B, Li S, Zhang C, Zhao C, Song J, Wang M.
Changes of Physicochemical, Bioactive Compounds and Antioxidant Capacity during the Brewing Process of Zhenjiang Aromatic Vinegar. Molecules. 2019; 24(21):3935.
https://doi.org/10.3390/molecules24213935
Chicago/Turabian Style
Duan, Wenhui, Ting Xia, Bo Zhang, Shaopeng Li, Chenwei Zhang, Chaoya Zhao, Jia Song, and Min Wang.
2019. "Changes of Physicochemical, Bioactive Compounds and Antioxidant Capacity during the Brewing Process of Zhenjiang Aromatic Vinegar" Molecules 24, no. 21: 3935.
https://doi.org/10.3390/molecules24213935
APA Style
Duan, W., Xia, T., Zhang, B., Li, S., Zhang, C., Zhao, C., Song, J., & Wang, M.
(2019). Changes of Physicochemical, Bioactive Compounds and Antioxidant Capacity during the Brewing Process of Zhenjiang Aromatic Vinegar. Molecules, 24(21), 3935.
https://doi.org/10.3390/molecules24213935