Łopusiewicz, Ł.; Drozłowska, E.; Trocer, P.; Kwiatkowski, P.; Bartkowiak, A.; Gefrom, A.; Sienkiewicz, M.
The Effect of Fermentation with Kefir Grains on the Physicochemical and Antioxidant Properties of Beverages from Blue Lupin (Lupinus angustifolius L.) Seeds. Molecules 2020, 25, 5791.
https://doi.org/10.3390/molecules25245791
AMA Style
Łopusiewicz Ł, Drozłowska E, Trocer P, Kwiatkowski P, Bartkowiak A, Gefrom A, Sienkiewicz M.
The Effect of Fermentation with Kefir Grains on the Physicochemical and Antioxidant Properties of Beverages from Blue Lupin (Lupinus angustifolius L.) Seeds. Molecules. 2020; 25(24):5791.
https://doi.org/10.3390/molecules25245791
Chicago/Turabian Style
Łopusiewicz, Łukasz, Emilia Drozłowska, Paulina Trocer, Paweł Kwiatkowski, Artur Bartkowiak, Annett Gefrom, and Monika Sienkiewicz.
2020. "The Effect of Fermentation with Kefir Grains on the Physicochemical and Antioxidant Properties of Beverages from Blue Lupin (Lupinus angustifolius L.) Seeds" Molecules 25, no. 24: 5791.
https://doi.org/10.3390/molecules25245791
APA Style
Łopusiewicz, Ł., Drozłowska, E., Trocer, P., Kwiatkowski, P., Bartkowiak, A., Gefrom, A., & Sienkiewicz, M.
(2020). The Effect of Fermentation with Kefir Grains on the Physicochemical and Antioxidant Properties of Beverages from Blue Lupin (Lupinus angustifolius L.) Seeds. Molecules, 25(24), 5791.
https://doi.org/10.3390/molecules25245791