Zofia, N.-Ł.; Aleksandra, Z.; Tomasz, B.; Martyna, Z.-D.; Magdalena, Z.; Zofia, H.-B.; Tomasz, W.
Effect of Fermentation Time on Antioxidant and Anti-Ageing Properties of Green Coffee Kombucha Ferments. Molecules 2020, 25, 5394.
https://doi.org/10.3390/molecules25225394
AMA Style
Zofia N-Ł, Aleksandra Z, Tomasz B, Martyna Z-D, Magdalena Z, Zofia H-B, Tomasz W.
Effect of Fermentation Time on Antioxidant and Anti-Ageing Properties of Green Coffee Kombucha Ferments. Molecules. 2020; 25(22):5394.
https://doi.org/10.3390/molecules25225394
Chicago/Turabian Style
Zofia, Nizioł-Łukaszewska, Ziemlewska Aleksandra, Bujak Tomasz, Zagórska-Dziok Martyna, Zarębska Magdalena, Hordyjewicz-Baran Zofia, and Wasilewski Tomasz.
2020. "Effect of Fermentation Time on Antioxidant and Anti-Ageing Properties of Green Coffee Kombucha Ferments" Molecules 25, no. 22: 5394.
https://doi.org/10.3390/molecules25225394
APA Style
Zofia, N.-Ł., Aleksandra, Z., Tomasz, B., Martyna, Z.-D., Magdalena, Z., Zofia, H.-B., & Tomasz, W.
(2020). Effect of Fermentation Time on Antioxidant and Anti-Ageing Properties of Green Coffee Kombucha Ferments. Molecules, 25(22), 5394.
https://doi.org/10.3390/molecules25225394