Article Versions Notes

Gao Q, Song Y, Liang Y, Li Y, Chang Y, Ma R, Cao X, Wang S. Dynamics of Physicochemical Properties, Functional Compounds and Antioxidant Capacity during Spontaneous Fermentation of Lycium ruthenicum Murr. (Qinghai–Tibet Plateau) Natural Vinegar. Foods. 2022; 11(9):1344. https://doi.org/10.3390/foods11091344

Gao, Qingchao, Yangbo Song, Ying Liang, Yahui Li, Yingjiu Chang, Rong Ma, Xiaohai Cao, and Shulin Wang. 2022. "Dynamics of Physicochemical Properties, Functional Compounds and Antioxidant Capacity during Spontaneous Fermentation of Lycium ruthenicum Murr. (Qinghai–Tibet Plateau) Natural Vinegar" Foods 11, no. 9: 1344. https://doi.org/10.3390/foods11091344

Gao, Q., Song, Y., Liang, Y., Li, Y., Chang, Y., Ma, R., Cao, X., & Wang, S. (2022). Dynamics of Physicochemical Properties, Functional Compounds and Antioxidant Capacity during Spontaneous Fermentation of Lycium ruthenicum Murr. (Qinghai–Tibet Plateau) Natural Vinegar. Foods, 11(9), 1344. https://doi.org/10.3390/foods11091344