APA (7th ed.) Citation

Marat, N., Narwojsz, A., Polak-Śliwińska, M., & Danowska-Oziewicz, M. (2025). The Influence of the Fruit Maceration Method on pH, Vitamin C and Total Phenolic Contents, and Antioxidant Activity of Japanese Quince and Quince Tinctures. Applied Sciences (2076-3417), 15(23), 12506. https://doi.org/10.3390/app152312506

Chicago Style (17th ed.) Citation

Marat, Natalia, Agnieszka Narwojsz, Magdalena Polak-Śliwińska, and Marzena Danowska-Oziewicz. "The Influence of the Fruit Maceration Method on PH, Vitamin C and Total Phenolic Contents, and Antioxidant Activity of Japanese Quince and Quince Tinctures." Applied Sciences (2076-3417) 15, no. 23 (2025): 12506. https://doi.org/10.3390/app152312506.

MLA (9th ed.) Citation

Marat, Natalia, et al. "The Influence of the Fruit Maceration Method on PH, Vitamin C and Total Phenolic Contents, and Antioxidant Activity of Japanese Quince and Quince Tinctures." Applied Sciences (2076-3417), vol. 15, no. 23, 2025, p. 12506, https://doi.org/10.3390/app152312506.