Application of Cyclocarya paliurus–Kiwifruit Composite Fermented to Enhance Antioxidant Capacity, Flavor, and Sensory Characteristics of Kiwi Wine

MLA

Jing Liu, et al. “Application of Cyclocarya Paliurus–Kiwifruit Composite Fermented to Enhance Antioxidant Capacity, Flavor, and Sensory Characteristics of Kiwi Wine.” Molecules, vol. 29, no. 1, Dec. 2023, p. 32. EBSCOhost, https://doi.org/10.3390/molecules29010032.

APA

Jing Liu, Weiliang Guan, Zhidong Sun, Yunfan Ni, Long He, Fang Tian, & Luyun Cai. (2023). Application of Cyclocarya paliurus–Kiwifruit Composite Fermented to Enhance Antioxidant Capacity, Flavor, and Sensory Characteristics of Kiwi Wine. Molecules, 29(1), 32. https://doi.org/10.3390/molecules29010032

Chicago

Jing Liu, Weiliang Guan, Zhidong Sun, Yunfan Ni, Long He, Fang Tian, and Luyun Cai. 2023. “Application of Cyclocarya Paliurus–Kiwifruit Composite Fermented to Enhance Antioxidant Capacity, Flavor, and Sensory Characteristics of Kiwi Wine.” Molecules 29 (1): 32. doi:10.3390/molecules29010032.