Article Versions Notes

Wojdyło A, Lech K, Nowicka P, Hernandez F, Figiel A, Carbonell-Barrachina AA. Influence of Different Drying Techniques on Phenolic Compounds, Antioxidant Capacity and Colour of Ziziphus jujube Mill. Fruits. Molecules. 2019; 24(13):2361. https://doi.org/10.3390/molecules24132361

Wojdyło, Aneta, Krzysztof Lech, Paulina Nowicka, Francisca Hernandez, Adam Figiel, and Angel Antonio Carbonell-Barrachina. 2019. "Influence of Different Drying Techniques on Phenolic Compounds, Antioxidant Capacity and Colour of Ziziphus jujube Mill. Fruits" Molecules 24, no. 13: 2361. https://doi.org/10.3390/molecules24132361

Wojdyło, A., Lech, K., Nowicka, P., Hernandez, F., Figiel, A., & Carbonell-Barrachina, A. A. (2019). Influence of Different Drying Techniques on Phenolic Compounds, Antioxidant Capacity and Colour of Ziziphus jujube Mill. Fruits. Molecules, 24(13), 2361. https://doi.org/10.3390/molecules24132361