Article Versions Notes

Starowicz M, Lelujka E, Ciska E, Lamparski G, Sawicki T, Wronkowska M. The Application of Lamiaceae Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies. Molecules. 2020; 25(23):5626. https://doi.org/10.3390/molecules25235626

Starowicz, Małgorzata, Ewa Lelujka, Ewa Ciska, Grzegorz Lamparski, Tomasz Sawicki, and Małgorzata Wronkowska. 2020. "The Application of Lamiaceae Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies" Molecules 25, no. 23: 5626. https://doi.org/10.3390/molecules25235626

Starowicz, M., Lelujka, E., Ciska, E., Lamparski, G., Sawicki, T., & Wronkowska, M. (2020). The Application of Lamiaceae Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies. Molecules, 25(23), 5626. https://doi.org/10.3390/molecules25235626