Zhang, J.; Pei, H.; Zhou, R.; Zhang, G.
The Impact of Yeast Strains and Oenological Procedures on the Chemical Composition, Antioxidant Potential, and Aromatic Profile of Blueberry Wines. Foods 2025, 14, 3930.
https://doi.org/10.3390/foods14223930
AMA Style
Zhang J, Pei H, Zhou R, Zhang G.
The Impact of Yeast Strains and Oenological Procedures on the Chemical Composition, Antioxidant Potential, and Aromatic Profile of Blueberry Wines. Foods. 2025; 14(22):3930.
https://doi.org/10.3390/foods14223930
Chicago/Turabian Style
Zhang, Jiaxin, Hairu Pei, Renjie Zhou, and Guoqiang Zhang.
2025. "The Impact of Yeast Strains and Oenological Procedures on the Chemical Composition, Antioxidant Potential, and Aromatic Profile of Blueberry Wines" Foods 14, no. 22: 3930.
https://doi.org/10.3390/foods14223930
APA Style
Zhang, J., Pei, H., Zhou, R., & Zhang, G.
(2025). The Impact of Yeast Strains and Oenological Procedures on the Chemical Composition, Antioxidant Potential, and Aromatic Profile of Blueberry Wines. Foods, 14(22), 3930.
https://doi.org/10.3390/foods14223930