Antoniewicz, J.; Jakubczyk, K.; Kwiatkowski, P.; Maciejewska-Markiewicz, D.; Kochman, J.; Rębacz-Maron, E.; Janda-Milczarek, K.
Analysis of Antioxidant Capacity and Antimicrobial Properties of Selected Polish Grape Vinegars Obtained by Spontaneous Fermentation. Molecules 2021, 26, 4727.
https://doi.org/10.3390/molecules26164727
AMA Style
Antoniewicz J, Jakubczyk K, Kwiatkowski P, Maciejewska-Markiewicz D, Kochman J, Rębacz-Maron E, Janda-Milczarek K.
Analysis of Antioxidant Capacity and Antimicrobial Properties of Selected Polish Grape Vinegars Obtained by Spontaneous Fermentation. Molecules. 2021; 26(16):4727.
https://doi.org/10.3390/molecules26164727
Chicago/Turabian Style
Antoniewicz, Justyna, Karolina Jakubczyk, Paweł Kwiatkowski, Dominika Maciejewska-Markiewicz, Joanna Kochman, Ewa Rębacz-Maron, and Katarzyna Janda-Milczarek.
2021. "Analysis of Antioxidant Capacity and Antimicrobial Properties of Selected Polish Grape Vinegars Obtained by Spontaneous Fermentation" Molecules 26, no. 16: 4727.
https://doi.org/10.3390/molecules26164727
APA Style
Antoniewicz, J., Jakubczyk, K., Kwiatkowski, P., Maciejewska-Markiewicz, D., Kochman, J., Rębacz-Maron, E., & Janda-Milczarek, K.
(2021). Analysis of Antioxidant Capacity and Antimicrobial Properties of Selected Polish Grape Vinegars Obtained by Spontaneous Fermentation. Molecules, 26(16), 4727.
https://doi.org/10.3390/molecules26164727
