Najgebauer-Lejko, D.; Pluta-Kubica, A.; Domagała, J.; Turek, K.; Duda, I.; Golian, J.
Effect of Bear Garlic Addition on the Chemical Composition, Microbiological Quality, Antioxidant Capacity, and Degree of Proteolysis in Soft Rennet Cheeses Produced from Milk of Polish Red and Polish Holstein-Friesian Cows. Molecules 2022, 27, 8930.
https://doi.org/10.3390/molecules27248930
AMA Style
Najgebauer-Lejko D, Pluta-Kubica A, Domagała J, Turek K, Duda I, Golian J.
Effect of Bear Garlic Addition on the Chemical Composition, Microbiological Quality, Antioxidant Capacity, and Degree of Proteolysis in Soft Rennet Cheeses Produced from Milk of Polish Red and Polish Holstein-Friesian Cows. Molecules. 2022; 27(24):8930.
https://doi.org/10.3390/molecules27248930
Chicago/Turabian Style
Najgebauer-Lejko, Dorota, Agnieszka Pluta-Kubica, Jacek Domagała, Katarzyna Turek, Iwona Duda, and Jozef Golian.
2022. "Effect of Bear Garlic Addition on the Chemical Composition, Microbiological Quality, Antioxidant Capacity, and Degree of Proteolysis in Soft Rennet Cheeses Produced from Milk of Polish Red and Polish Holstein-Friesian Cows" Molecules 27, no. 24: 8930.
https://doi.org/10.3390/molecules27248930
APA Style
Najgebauer-Lejko, D., Pluta-Kubica, A., Domagała, J., Turek, K., Duda, I., & Golian, J.
(2022). Effect of Bear Garlic Addition on the Chemical Composition, Microbiological Quality, Antioxidant Capacity, and Degree of Proteolysis in Soft Rennet Cheeses Produced from Milk of Polish Red and Polish Holstein-Friesian Cows. Molecules, 27(24), 8930.
https://doi.org/10.3390/molecules27248930