Jang, S.-W.; Yu, H.H.; Jung, D.-S.; Kim, J.-C.; Lee, J.H.; Jang, M.
Changes in Physicochemical Properties and Antioxidant Activities of Persimmon Wine During Fermentation. Foods 2025, 14, 2763.
https://doi.org/10.3390/foods14162763
AMA Style
Jang S-W, Yu HH, Jung D-S, Kim J-C, Lee JH, Jang M.
Changes in Physicochemical Properties and Antioxidant Activities of Persimmon Wine During Fermentation. Foods. 2025; 14(16):2763.
https://doi.org/10.3390/foods14162763
Chicago/Turabian Style
Jang, So-Won, Hwan Hee Yu, Da-Sol Jung, Jong-Chan Kim, Jae Hoon Lee, and Mi Jang.
2025. "Changes in Physicochemical Properties and Antioxidant Activities of Persimmon Wine During Fermentation" Foods 14, no. 16: 2763.
https://doi.org/10.3390/foods14162763
APA Style
Jang, S.-W., Yu, H. H., Jung, D.-S., Kim, J.-C., Lee, J. H., & Jang, M.
(2025). Changes in Physicochemical Properties and Antioxidant Activities of Persimmon Wine During Fermentation. Foods, 14(16), 2763.
https://doi.org/10.3390/foods14162763