Trych, U.; Buniowska, M.; Skąpska, S.; Kapusta, I.; Marszałek, K.
Bioaccessibility of Antioxidants in Blackcurrant Juice after Treatment Using Supercritical Carbon Dioxide. Molecules 2022, 27, 1036.
https://doi.org/10.3390/molecules27031036
AMA Style
Trych U, Buniowska M, Skąpska S, Kapusta I, Marszałek K.
Bioaccessibility of Antioxidants in Blackcurrant Juice after Treatment Using Supercritical Carbon Dioxide. Molecules. 2022; 27(3):1036.
https://doi.org/10.3390/molecules27031036
Chicago/Turabian Style
Trych, Urszula, Magdalena Buniowska, Sylwia Skąpska, Ireneusz Kapusta, and Krystian Marszałek.
2022. "Bioaccessibility of Antioxidants in Blackcurrant Juice after Treatment Using Supercritical Carbon Dioxide" Molecules 27, no. 3: 1036.
https://doi.org/10.3390/molecules27031036
APA Style
Trych, U., Buniowska, M., Skąpska, S., Kapusta, I., & Marszałek, K.
(2022). Bioaccessibility of Antioxidants in Blackcurrant Juice after Treatment Using Supercritical Carbon Dioxide. Molecules, 27(3), 1036.
https://doi.org/10.3390/molecules27031036