Preparation and Antioxidant Activity of Purple Potato Wine.

Zhong-Hua L, Jie G.

DOI: 10.2174/1874120701509010282
Published: 2015-10-09
Container: Open Biomed Eng J
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.2174/1874120701509010282,
  title = {Preparation and Antioxidant Activity of Purple Potato Wine.},
  author = {Zhong-Hua L and  Jie G.},
  year = {2015},
  journal = {Open Biomed Eng J},
  doi = {10.2174/1874120701509010282},
  url = {https://doi.org/10.2174/1874120701509010282}
}

RIS

TY  - JOUR
TI  - Preparation and Antioxidant Activity of Purple Potato Wine.
AU  - Zhong-Hua L
AU  -  Jie G.
PY  - 2015
JO  - Open Biomed Eng J
DO  - 10.2174/1874120701509010282
UR  - https://doi.org/10.2174/1874120701509010282
ER  -

APA

L, Z., & G., J. (2015). Preparation and Antioxidant Activity of Purple Potato Wine.. Open Biomed Eng J. https://doi.org/10.2174/1874120701509010282

Source records

europe-pmc · retrieved 2026-09-25T04:59:47.680Z