The Influence of the Fruit Maceration Method on pH, Vitamin C and Total Phenolic Contents, and Antioxidant Activity of Japanese Quince and Quince Tinctures. - Marat, Natalia; Narwojsz, Agnieszka; Polak-Śliwińska, Magdalena; Danowska-Oziewicz, Marzena (Applied Sciences (2076-3417), 2025)