Article Versions Notes

Kowalska H, Marzec A, Domian E, Masiarz E, Ciurzyńska A, Galus S, Małkiewicz A, Lenart A, Kowalska J. Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying. Molecules. 2020; 25(23):5504. https://doi.org/10.3390/molecules25235504

Kowalska, Hanna, Agata Marzec, Ewa Domian, Ewelina Masiarz, Agnieszka Ciurzyńska, Sabina Galus, Aleksandra Małkiewicz, Andrzej Lenart, and Jolanta Kowalska. 2020. "Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying" Molecules 25, no. 23: 5504. https://doi.org/10.3390/molecules25235504

Kowalska, H., Marzec, A., Domian, E., Masiarz, E., Ciurzyńska, A., Galus, S., Małkiewicz, A., Lenart, A., & Kowalska, J. (2020). Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying. Molecules, 25(23), 5504. https://doi.org/10.3390/molecules25235504