Lasik-Kurdyś, M.; Gumienna, M.; Górna, B.; Adzahan, N.M.
Influence of Green Tea Added to Cherry Wine on Phenolic Content, Antioxidant Activity and Alpha-Glucosidase Inhibition during an In Vitro Gastrointestinal Digestion. Foods 2022, 11, 3298.
https://doi.org/10.3390/foods11203298
AMA Style
Lasik-Kurdyś M, Gumienna M, Górna B, Adzahan NM.
Influence of Green Tea Added to Cherry Wine on Phenolic Content, Antioxidant Activity and Alpha-Glucosidase Inhibition during an In Vitro Gastrointestinal Digestion. Foods. 2022; 11(20):3298.
https://doi.org/10.3390/foods11203298
Chicago/Turabian Style
Lasik-Kurdyś, Małgorzata, Małgorzata Gumienna, Barbara Górna, and Noranizan Mohd Adzahan.
2022. "Influence of Green Tea Added to Cherry Wine on Phenolic Content, Antioxidant Activity and Alpha-Glucosidase Inhibition during an In Vitro Gastrointestinal Digestion" Foods 11, no. 20: 3298.
https://doi.org/10.3390/foods11203298
APA Style
Lasik-Kurdyś, M., Gumienna, M., Górna, B., & Adzahan, N. M.
(2022). Influence of Green Tea Added to Cherry Wine on Phenolic Content, Antioxidant Activity and Alpha-Glucosidase Inhibition during an In Vitro Gastrointestinal Digestion. Foods, 11(20), 3298.
https://doi.org/10.3390/foods11203298