Cite
Changes of Physicochemical, Bioactive Compounds and Antioxidant Capacity during the Brewing Process of Zhenjiang Aromatic Vinegar
MLA
Wenhui Duan, et al. “Changes of Physicochemical, Bioactive Compounds and Antioxidant Capacity during the Brewing Process of Zhenjiang Aromatic Vinegar.” Molecules, vol. 24, no. 21, Oct. 2019, p. 3935. EBSCOhost, https://doi.org/10.3390/molecules24213935.
APA
Wenhui Duan, Ting Xia, Bo Zhang, Shaopeng Li, Chenwei Zhang, Chaoya Zhao, Jia Song, & Min Wang. (2019). Changes of Physicochemical, Bioactive Compounds and Antioxidant Capacity during the Brewing Process of Zhenjiang Aromatic Vinegar. Molecules, 24(21), 3935. https://doi.org/10.3390/molecules24213935
Chicago
Wenhui Duan, Ting Xia, Bo Zhang, Shaopeng Li, Chenwei Zhang, Chaoya Zhao, Jia Song, and Min Wang. 2019. “Changes of Physicochemical, Bioactive Compounds and Antioxidant Capacity during the Brewing Process of Zhenjiang Aromatic Vinegar.” Molecules 24 (21): 3935. doi:10.3390/molecules24213935.