Zou, J.; Ge, Y.; Zhang, Y.; Ding, M.; Li, K.; Lin, Y.; Chang, X.; Cao, F.; Qian, Y.
Changes in Flavor- and Aroma-Related Fermentation Metabolites and Antioxidant Activity of Glutinous Rice Wine Supplemented with Chinese Chestnut (Castanea mollissima Blume). Fermentation 2022, 8, 266.
https://doi.org/10.3390/fermentation8060266
AMA Style
Zou J, Ge Y, Zhang Y, Ding M, Li K, Lin Y, Chang X, Cao F, Qian Y.
Changes in Flavor- and Aroma-Related Fermentation Metabolites and Antioxidant Activity of Glutinous Rice Wine Supplemented with Chinese Chestnut (Castanea mollissima Blume). Fermentation. 2022; 8(6):266.
https://doi.org/10.3390/fermentation8060266
Chicago/Turabian Style
Zou, Jing, Yinan Ge, Yue Zhang, Min Ding, Kuo Li, Yinglan Lin, Xuedong Chang, Fei Cao, and Yunkai Qian.
2022. "Changes in Flavor- and Aroma-Related Fermentation Metabolites and Antioxidant Activity of Glutinous Rice Wine Supplemented with Chinese Chestnut (Castanea mollissima Blume)" Fermentation 8, no. 6: 266.
https://doi.org/10.3390/fermentation8060266
APA Style
Zou, J., Ge, Y., Zhang, Y., Ding, M., Li, K., Lin, Y., Chang, X., Cao, F., & Qian, Y.
(2022). Changes in Flavor- and Aroma-Related Fermentation Metabolites and Antioxidant Activity of Glutinous Rice Wine Supplemented with Chinese Chestnut (Castanea mollissima Blume). Fermentation, 8(6), 266.
https://doi.org/10.3390/fermentation8060266