Wójciak, K.; Materska, M.; Pełka, A.; Michalska, A.; Małecka-Massalska, T.; Kačániová, M.; Čmiková, N.; Słowiński, M.
Effect of the Addition of Dandelion (Taraxacum officinale) on the Protein Profile, Antiradical Activity, and Microbiological Status of Raw-Ripening Pork Sausage. Molecules 2024, 29, 2249.
https://doi.org/10.3390/molecules29102249
AMA Style
Wójciak K, Materska M, Pełka A, Michalska A, Małecka-Massalska T, Kačániová M, Čmiková N, Słowiński M.
Effect of the Addition of Dandelion (Taraxacum officinale) on the Protein Profile, Antiradical Activity, and Microbiological Status of Raw-Ripening Pork Sausage. Molecules. 2024; 29(10):2249.
https://doi.org/10.3390/molecules29102249
Chicago/Turabian Style
Wójciak, Karolina, Małgorzata Materska, Arkadiusz Pełka, Agata Michalska, Teresa Małecka-Massalska, Miroslava Kačániová, Natália Čmiková, and Mirosław Słowiński.
2024. "Effect of the Addition of Dandelion (Taraxacum officinale) on the Protein Profile, Antiradical Activity, and Microbiological Status of Raw-Ripening Pork Sausage" Molecules 29, no. 10: 2249.
https://doi.org/10.3390/molecules29102249
APA Style
Wójciak, K., Materska, M., Pełka, A., Michalska, A., Małecka-Massalska, T., Kačániová, M., Čmiková, N., & Słowiński, M.
(2024). Effect of the Addition of Dandelion (Taraxacum officinale) on the Protein Profile, Antiradical Activity, and Microbiological Status of Raw-Ripening Pork Sausage. Molecules, 29(10), 2249.
https://doi.org/10.3390/molecules29102249
