Adamenko, K.; Kawa-Rygielska, J.; Kucharska, A.Z.; Głowacki, A.; Piórecki, N.
Changes in the Antioxidative Activity and the Content of Phenolics and Iridoids during Fermentation and Aging of Natural Fruit Meads. Biomolecules 2021, 11, 1113.
https://doi.org/10.3390/biom11081113
AMA Style
Adamenko K, Kawa-Rygielska J, Kucharska AZ, Głowacki A, Piórecki N.
Changes in the Antioxidative Activity and the Content of Phenolics and Iridoids during Fermentation and Aging of Natural Fruit Meads. Biomolecules. 2021; 11(8):1113.
https://doi.org/10.3390/biom11081113
Chicago/Turabian Style
Adamenko, Kinga, Joanna Kawa-Rygielska, Alicja Z. Kucharska, Adam Głowacki, and Narcyz Piórecki.
2021. "Changes in the Antioxidative Activity and the Content of Phenolics and Iridoids during Fermentation and Aging of Natural Fruit Meads" Biomolecules 11, no. 8: 1113.
https://doi.org/10.3390/biom11081113
APA Style
Adamenko, K., Kawa-Rygielska, J., Kucharska, A. Z., Głowacki, A., & Piórecki, N.
(2021). Changes in the Antioxidative Activity and the Content of Phenolics and Iridoids during Fermentation and Aging of Natural Fruit Meads. Biomolecules, 11(8), 1113.
https://doi.org/10.3390/biom11081113