Miłek, M.; Mołoń, M.; Kielar, P.; Sidor, E.; Bocian, A.; Marciniak-Lukasiak, K.; Pasternakiewicz, A.; Dżugan, M.
The Comparison of Honey Enriched with Laboratory Fermented Pollen vs. Natural Bee Bread in Terms of Nutritional and Antioxidant Properties, Protein In Vitro Bioaccessibility, and Its Genoprotective Effect in Yeast Cells. Molecules 2023, 28, 5851.
https://doi.org/10.3390/molecules28155851
AMA Style
Miłek M, Mołoń M, Kielar P, Sidor E, Bocian A, Marciniak-Lukasiak K, Pasternakiewicz A, Dżugan M.
The Comparison of Honey Enriched with Laboratory Fermented Pollen vs. Natural Bee Bread in Terms of Nutritional and Antioxidant Properties, Protein In Vitro Bioaccessibility, and Its Genoprotective Effect in Yeast Cells. Molecules. 2023; 28(15):5851.
https://doi.org/10.3390/molecules28155851
Chicago/Turabian Style
Miłek, Michał, Mateusz Mołoń, Patrycja Kielar, Ewelina Sidor, Aleksandra Bocian, Katarzyna Marciniak-Lukasiak, Anna Pasternakiewicz, and Małgorzata Dżugan.
2023. "The Comparison of Honey Enriched with Laboratory Fermented Pollen vs. Natural Bee Bread in Terms of Nutritional and Antioxidant Properties, Protein In Vitro Bioaccessibility, and Its Genoprotective Effect in Yeast Cells" Molecules 28, no. 15: 5851.
https://doi.org/10.3390/molecules28155851
APA Style
Miłek, M., Mołoń, M., Kielar, P., Sidor, E., Bocian, A., Marciniak-Lukasiak, K., Pasternakiewicz, A., & Dżugan, M.
(2023). The Comparison of Honey Enriched with Laboratory Fermented Pollen vs. Natural Bee Bread in Terms of Nutritional and Antioxidant Properties, Protein In Vitro Bioaccessibility, and Its Genoprotective Effect in Yeast Cells. Molecules, 28(15), 5851.
https://doi.org/10.3390/molecules28155851
