Li, J.-C.; Li, S.-Y.; He, F.; Yuan, Z.-Y.; Liu, T.; Reeves, M.J.; Duan, C.-Q.
Phenolic and Chromatic Properties of Beibinghong Red Ice Wine during and after Vinification. Molecules 2016, 21, 431.
https://doi.org/10.3390/molecules21040431
AMA Style
Li J-C, Li S-Y, He F, Yuan Z-Y, Liu T, Reeves MJ, Duan C-Q.
Phenolic and Chromatic Properties of Beibinghong Red Ice Wine during and after Vinification. Molecules. 2016; 21(4):431.
https://doi.org/10.3390/molecules21040431
Chicago/Turabian Style
Li, Jin-Chen, Si-Yu Li, Fei He, Zheng-Yi Yuan, Tao Liu, Malcolm J. Reeves, and Chang-Qing Duan.
2016. "Phenolic and Chromatic Properties of Beibinghong Red Ice Wine during and after Vinification" Molecules 21, no. 4: 431.
https://doi.org/10.3390/molecules21040431
APA Style
Li, J. -C., Li, S. -Y., He, F., Yuan, Z. -Y., Liu, T., Reeves, M. J., & Duan, C. -Q.
(2016). Phenolic and Chromatic Properties of Beibinghong Red Ice Wine during and after Vinification. Molecules, 21(4), 431.
https://doi.org/10.3390/molecules21040431