Preparation and Antioxidant Activity of Purple Potato Wine.

Zhong-Hua L, Jie G

DOI: 10.2174/1874120701509010282
Published: 2015
Container: The open biomedical engineering journal
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 = {The open biomedical engineering journal},
  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  - The open biomedical engineering journal
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.. The open biomedical engineering journal. https://doi.org/10.2174/1874120701509010282

Source records

pubmed · retrieved 2026-11-10T10:44:22.610Z