Article Versions Notes

Oniszczuk A, Widelska G, Wójtowicz A, Oniszczuk T, Wojtunik-Kulesza K, Dib A, Matwijczuk A. Content of Phenolic Compounds and Antioxidant Activity of New Gluten-Free Pasta with the Addition of Chestnut Flour. Molecules. 2019; 24(14):2623. https://doi.org/10.3390/molecules24142623

Oniszczuk, Anna, Gabriela Widelska, Agnieszka Wójtowicz, Tomasz Oniszczuk, Karolina Wojtunik-Kulesza, Ahlem Dib, and Arkadiusz Matwijczuk. 2019. "Content of Phenolic Compounds and Antioxidant Activity of New Gluten-Free Pasta with the Addition of Chestnut Flour" Molecules 24, no. 14: 2623. https://doi.org/10.3390/molecules24142623

Oniszczuk, A., Widelska, G., Wójtowicz, A., Oniszczuk, T., Wojtunik-Kulesza, K., Dib, A., & Matwijczuk, A. (2019). Content of Phenolic Compounds and Antioxidant Activity of New Gluten-Free Pasta with the Addition of Chestnut Flour. Molecules, 24(14), 2623. https://doi.org/10.3390/molecules24142623