Liao, R.; Xiao, X.; Huang, H.; Yu, K.; Tan, J.; Wang, Y.; Li, C.; Li, S.; Ma, Y.
Effect of Yeast Polysaccharides Replacing Sulfur Dioxide on Antioxidant Property and Quality Characteristics of Cabernet Sauvignon Wines. Foods 2025, 14, 3188.
https://doi.org/10.3390/foods14183188
AMA Style
Liao R, Xiao X, Huang H, Yu K, Tan J, Wang Y, Li C, Li S, Ma Y.
Effect of Yeast Polysaccharides Replacing Sulfur Dioxide on Antioxidant Property and Quality Characteristics of Cabernet Sauvignon Wines. Foods. 2025; 14(18):3188.
https://doi.org/10.3390/foods14183188
Chicago/Turabian Style
Liao, Rui, Xiongjun Xiao, Huiling Huang, Kangjie Yu, Jianxia Tan, Yue Wang, Cong Li, Siyu Li, and Yi Ma.
2025. "Effect of Yeast Polysaccharides Replacing Sulfur Dioxide on Antioxidant Property and Quality Characteristics of Cabernet Sauvignon Wines" Foods 14, no. 18: 3188.
https://doi.org/10.3390/foods14183188
APA Style
Liao, R., Xiao, X., Huang, H., Yu, K., Tan, J., Wang, Y., Li, C., Li, S., & Ma, Y.
(2025). Effect of Yeast Polysaccharides Replacing Sulfur Dioxide on Antioxidant Property and Quality Characteristics of Cabernet Sauvignon Wines. Foods, 14(18), 3188.
https://doi.org/10.3390/foods14183188