Effects of Plant-Derived Polyphenols on the Antioxidant Activity and Aroma of Sulfur-Dioxide-Free Red Wine
- DOI
- 10.3390/molecules28135255
- Published
- 2023-07-06
- Container
- Molecules
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/molecules28135255,
title = {Effects of Plant-Derived Polyphenols on the Antioxidant Activity and Aroma of Sulfur-Dioxide-Free Red Wine},
author = {Yi Ma and Kangjie Yu and Xiaojiao Chen and Huixiang Wu and Xiongjun Xiao and Liming Xie and Ziyun Wei and Rong Xiong and Xun Zhou},
year = {2023},
journal = {Molecules},
doi = {10.3390/molecules28135255},
url = {https://doi.org/10.3390/molecules28135255}
}RIS
TY - JOUR TI - Effects of Plant-Derived Polyphenols on the Antioxidant Activity and Aroma of Sulfur-Dioxide-Free Red Wine AU - Yi Ma AU - Kangjie Yu AU - Xiaojiao Chen AU - Huixiang Wu AU - Xiongjun Xiao AU - Liming Xie AU - Ziyun Wei AU - Rong Xiong AU - Xun Zhou PY - 2023 JO - Molecules DO - 10.3390/molecules28135255 UR - https://doi.org/10.3390/molecules28135255 ER -
APA
Ma, Y., Yu, K., Chen, X., Wu, H., Xiao, X., Xie, L., Wei, Z., Xiong, R., & Zhou, X. (2023). Effects of Plant-Derived Polyphenols on the Antioxidant Activity and Aroma of Sulfur-Dioxide-Free Red Wine. Molecules. https://doi.org/10.3390/molecules28135255
Source records
- crossref · retrieved 2026-09-26T06:47:33.605Z