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Yang K-R, Yu H-C, Huang C-Y, Kuo J-M, Chang C, Shieh C-J, Kuo C-H. Bioprocessed Production of Resveratrol-Enriched Rice Wine: Simultaneous Rice Wine Fermentation, Extraction, and Transformation of Piceid to Resveratrol from Polygonum cuspidatum Roots. Foods. 2019; 8(7):258. https://doi.org/10.3390/foods8070258

Yang, Kai-Ruei, Hui-Chuan Yu, Chun-Yung Huang, Jen-Min Kuo, Cheng Chang, Chwen-Jen Shieh, and Chia-Hung Kuo. 2019. "Bioprocessed Production of Resveratrol-Enriched Rice Wine: Simultaneous Rice Wine Fermentation, Extraction, and Transformation of Piceid to Resveratrol from Polygonum cuspidatum Roots" Foods 8, no. 7: 258. https://doi.org/10.3390/foods8070258

Yang, K.-R., Yu, H.-C., Huang, C.-Y., Kuo, J.-M., Chang, C., Shieh, C.-J., & Kuo, C.-H. (2019). Bioprocessed Production of Resveratrol-Enriched Rice Wine: Simultaneous Rice Wine Fermentation, Extraction, and Transformation of Piceid to Resveratrol from Polygonum cuspidatum Roots. Foods, 8(7), 258. https://doi.org/10.3390/foods8070258