Article Versions Notes

Urbanavičiūtė I, Liaudanskas M, Bobinas Č, Šarkinas A, Rezgienė A, Viskelis P. Japanese Quince (Chaenomeles japonica) as a Potential Source of Phenols: Optimization of the Extraction Parameters and Assessment of Antiradical and Antimicrobial Activities. Foods. 2020; 9(8):1132. https://doi.org/10.3390/foods9081132

Urbanavičiūtė, Ieva, Mindaugas Liaudanskas, Česlovas Bobinas, Antanas Šarkinas, Aistė Rezgienė, and Pranas Viskelis. 2020. "Japanese Quince (Chaenomeles japonica) as a Potential Source of Phenols: Optimization of the Extraction Parameters and Assessment of Antiradical and Antimicrobial Activities" Foods 9, no. 8: 1132. https://doi.org/10.3390/foods9081132

Urbanavičiūtė, I., Liaudanskas, M., Bobinas, Č., Šarkinas, A., Rezgienė, A., & Viskelis, P. (2020). Japanese Quince (Chaenomeles japonica) as a Potential Source of Phenols: Optimization of the Extraction Parameters and Assessment of Antiradical and Antimicrobial Activities. Foods, 9(8), 1132. https://doi.org/10.3390/foods9081132