Pisani, M.; Astolfi, P.; Sabbatini, S.; Carloni, P.
Antioxidant Activity Level, Bioactive Compounds, Colour and Spectroscopic Analysis (UV-Vis and FT-IR) of Flavoured Drinks Made with Wine and Sour Cherries (Prunuscerasus Var. austera). Foods 2021, 10, 1953.
https://doi.org/10.3390/foods10081953
AMA Style
Pisani M, Astolfi P, Sabbatini S, Carloni P.
Antioxidant Activity Level, Bioactive Compounds, Colour and Spectroscopic Analysis (UV-Vis and FT-IR) of Flavoured Drinks Made with Wine and Sour Cherries (Prunuscerasus Var. austera). Foods. 2021; 10(8):1953.
https://doi.org/10.3390/foods10081953
Chicago/Turabian Style
Pisani, Michela, Paola Astolfi, Simona Sabbatini, and Patricia Carloni.
2021. "Antioxidant Activity Level, Bioactive Compounds, Colour and Spectroscopic Analysis (UV-Vis and FT-IR) of Flavoured Drinks Made with Wine and Sour Cherries (Prunuscerasus Var. austera)" Foods 10, no. 8: 1953.
https://doi.org/10.3390/foods10081953
APA Style
Pisani, M., Astolfi, P., Sabbatini, S., & Carloni, P.
(2021). Antioxidant Activity Level, Bioactive Compounds, Colour and Spectroscopic Analysis (UV-Vis and FT-IR) of Flavoured Drinks Made with Wine and Sour Cherries (Prunuscerasus Var. austera). Foods, 10(8), 1953.
https://doi.org/10.3390/foods10081953