Varo, M.A.; Serratosa, M.P.; MartÃn-Gómez, J.; Moyano, L.; Mérida, J.
Influence of Fermentation Time on the Phenolic Compounds, Vitamin C, Color and Antioxidant Activity in the Winemaking Process of Blueberry (Vaccinium corymbosum) Wine Obtained by Maceration. Molecules 2022, 27, 7744.
https://doi.org/10.3390/molecules27227744
AMA Style
Varo MA, Serratosa MP, MartÃn-Gómez J, Moyano L, Mérida J.
Influence of Fermentation Time on the Phenolic Compounds, Vitamin C, Color and Antioxidant Activity in the Winemaking Process of Blueberry (Vaccinium corymbosum) Wine Obtained by Maceration. Molecules. 2022; 27(22):7744.
https://doi.org/10.3390/molecules27227744
Chicago/Turabian Style
Varo, M. Angeles, Maria P. Serratosa, Juan MartÃn-Gómez, Lourdes Moyano, and Julieta Mérida.
2022. "Influence of Fermentation Time on the Phenolic Compounds, Vitamin C, Color and Antioxidant Activity in the Winemaking Process of Blueberry (Vaccinium corymbosum) Wine Obtained by Maceration" Molecules 27, no. 22: 7744.
https://doi.org/10.3390/molecules27227744
APA Style
Varo, M. A., Serratosa, M. P., MartÃn-Gómez, J., Moyano, L., & Mérida, J.
(2022). Influence of Fermentation Time on the Phenolic Compounds, Vitamin C, Color and Antioxidant Activity in the Winemaking Process of Blueberry (Vaccinium corymbosum) Wine Obtained by Maceration. Molecules, 27(22), 7744.
https://doi.org/10.3390/molecules27227744