Antioxidant phenolic compounds of pomegranate wines produced by different maceration methods.

MLA

Akalın, Arda Can, et al. “Antioxidant Phenolic Compounds of Pomegranate Wines Produced by Different Maceration Methods.” Journal of the Institute of Brewing, vol. 124, no. 1, Jan. 2018, pp. 38–44. EBSCOhost, https://doi.org/10.1002/jib.468.

APA

Akalın, A. C., Bayram, M., & Anlı, R. E. (2018). Antioxidant phenolic compounds of pomegranate wines produced by different maceration methods. Journal of the Institute of Brewing, 124(1), 38–44. https://doi.org/10.1002/jib.468

Chicago

Akalın, Arda Can, Mustafa Bayram, and Rahmi Ertan Anlı. 2018. “Antioxidant Phenolic Compounds of Pomegranate Wines Produced by Different Maceration Methods.” Journal of the Institute of Brewing 124 (1): 38–44. doi:10.1002/jib.468.