Zhang, J.; Qi, Y.; Han, R.; Cui, M.; Gao, F.; Wang, P.; Sun, Q.
Effects of Mountain-Basin System on Chemical Composition, Antioxidant Activity and Volatile Flavor Substances of Cabernet Sauvignon Wines in Xinjiang Region, China. Foods 2025, 14, 1086.
https://doi.org/10.3390/foods14071086
AMA Style
Zhang J, Qi Y, Han R, Cui M, Gao F, Wang P, Sun Q.
Effects of Mountain-Basin System on Chemical Composition, Antioxidant Activity and Volatile Flavor Substances of Cabernet Sauvignon Wines in Xinjiang Region, China. Foods. 2025; 14(7):1086.
https://doi.org/10.3390/foods14071086
Chicago/Turabian Style
Zhang, Junbo, Yapeng Qi, Ruiyang Han, Miao Cui, Feifei Gao, Ping Wang, and Qinming Sun.
2025. "Effects of Mountain-Basin System on Chemical Composition, Antioxidant Activity and Volatile Flavor Substances of Cabernet Sauvignon Wines in Xinjiang Region, China" Foods 14, no. 7: 1086.
https://doi.org/10.3390/foods14071086
APA Style
Zhang, J., Qi, Y., Han, R., Cui, M., Gao, F., Wang, P., & Sun, Q.
(2025). Effects of Mountain-Basin System on Chemical Composition, Antioxidant Activity and Volatile Flavor Substances of Cabernet Sauvignon Wines in Xinjiang Region, China. Foods, 14(7), 1086.
https://doi.org/10.3390/foods14071086