Kalemba-Drożdż, M.; Kwiecień, I.; Szewczyk, A.; Cierniak, A.; Grzywacz-Kisielewska, A.
Fermented Vinegars from Apple Peels, Raspberries, Rosehips, Lavender, Mint, and Rose Petals: The Composition, Antioxidant Power, and Genoprotective Abilities in Comparison to Acetic Macerates, Decoctions, and Tinctures. Antioxidants 2020, 9, 1121.
https://doi.org/10.3390/antiox9111121
AMA Style
Kalemba-Drożdż M, Kwiecień I, Szewczyk A, Cierniak A, Grzywacz-Kisielewska A.
Fermented Vinegars from Apple Peels, Raspberries, Rosehips, Lavender, Mint, and Rose Petals: The Composition, Antioxidant Power, and Genoprotective Abilities in Comparison to Acetic Macerates, Decoctions, and Tinctures. Antioxidants. 2020; 9(11):1121.
https://doi.org/10.3390/antiox9111121
Chicago/Turabian Style
Kalemba-Drożdż, Małgorzata, Inga Kwiecień, Agnieszka Szewczyk, Agnieszka Cierniak, and Agata Grzywacz-Kisielewska.
2020. "Fermented Vinegars from Apple Peels, Raspberries, Rosehips, Lavender, Mint, and Rose Petals: The Composition, Antioxidant Power, and Genoprotective Abilities in Comparison to Acetic Macerates, Decoctions, and Tinctures" Antioxidants 9, no. 11: 1121.
https://doi.org/10.3390/antiox9111121
APA Style
Kalemba-Drożdż, M., Kwiecień, I., Szewczyk, A., Cierniak, A., & Grzywacz-Kisielewska, A.
(2020). Fermented Vinegars from Apple Peels, Raspberries, Rosehips, Lavender, Mint, and Rose Petals: The Composition, Antioxidant Power, and Genoprotective Abilities in Comparison to Acetic Macerates, Decoctions, and Tinctures. Antioxidants, 9(11), 1121.
https://doi.org/10.3390/antiox9111121