Ma, H.; Zhao, H.; Ma, Y.; Hua, Y.; Cui, Y.; Kang, W.; Qin, L.
Comparison of the Physicochemical Properties, Phenolic Compounds and Aromatic Profiles in White Grape Berries and Wines from the Changli Region. Foods 2026, 15, 639.
https://doi.org/10.3390/foods15040639
AMA Style
Ma H, Zhao H, Ma Y, Hua Y, Cui Y, Kang W, Qin L.
Comparison of the Physicochemical Properties, Phenolic Compounds and Aromatic Profiles in White Grape Berries and Wines from the Changli Region. Foods. 2026; 15(4):639.
https://doi.org/10.3390/foods15040639
Chicago/Turabian Style
Ma, Haijun, Haohao Zhao, Yunqing Ma, Yubo Hua, Yanzhi Cui, Wenhuai Kang, and Ling Qin.
2026. "Comparison of the Physicochemical Properties, Phenolic Compounds and Aromatic Profiles in White Grape Berries and Wines from the Changli Region" Foods 15, no. 4: 639.
https://doi.org/10.3390/foods15040639
APA Style
Ma, H., Zhao, H., Ma, Y., Hua, Y., Cui, Y., Kang, W., & Qin, L.
(2026). Comparison of the Physicochemical Properties, Phenolic Compounds and Aromatic Profiles in White Grape Berries and Wines from the Changli Region. Foods, 15(4), 639.
https://doi.org/10.3390/foods15040639