Marat, N.; Narwojsz, A.; Polak-Śliwińska, M.; Danowska-Oziewicz, M.
The Influence of the Fruit Maceration Method on pH, Vitamin C and Total Phenolic Contents, and Antioxidant Activity of Japanese Quince and Quince Tinctures. Appl. Sci. 2025, 15, 12506.
https://doi.org/10.3390/app152312506
AMA Style
Marat N, Narwojsz A, Polak-Śliwińska M, Danowska-Oziewicz M.
The Influence of the Fruit Maceration Method on pH, Vitamin C and Total Phenolic Contents, and Antioxidant Activity of Japanese Quince and Quince Tinctures. Applied Sciences. 2025; 15(23):12506.
https://doi.org/10.3390/app152312506
Chicago/Turabian Style
Marat, Natalia, Agnieszka Narwojsz, Magdalena Polak-Śliwińska, and Marzena Danowska-Oziewicz.
2025. "The Influence of the Fruit Maceration Method on pH, Vitamin C and Total Phenolic Contents, and Antioxidant Activity of Japanese Quince and Quince Tinctures" Applied Sciences 15, no. 23: 12506.
https://doi.org/10.3390/app152312506
APA Style
Marat, N., Narwojsz, A., Polak-Śliwińska, M., & Danowska-Oziewicz, M.
(2025). The Influence of the Fruit Maceration Method on pH, Vitamin C and Total Phenolic Contents, and Antioxidant Activity of Japanese Quince and Quince Tinctures. Applied Sciences, 15(23), 12506.
https://doi.org/10.3390/app152312506