Karpińska-Tymoszczyk, M.; Surma, M.; Danowska-Oziewicz, M.; Kurp, L.; Jabłońska, M.; Kusek, K.; Sawicki, T.
The Effects of Enriching Shortbread Cookies with Dried Sea Buckthorn Fruit on the Physicochemical and Sensory Properties. Molecules 2024, 29, 5148.
https://doi.org/10.3390/molecules29215148
AMA Style
Karpińska-Tymoszczyk M, Surma M, Danowska-Oziewicz M, Kurp L, Jabłońska M, Kusek K, Sawicki T.
The Effects of Enriching Shortbread Cookies with Dried Sea Buckthorn Fruit on the Physicochemical and Sensory Properties. Molecules. 2024; 29(21):5148.
https://doi.org/10.3390/molecules29215148
Chicago/Turabian Style
Karpińska-Tymoszczyk, Mirosława, Magdalena Surma, Marzena Danowska-Oziewicz, Lidia Kurp, Monika Jabłońska, Karolina Kusek, and Tomasz Sawicki.
2024. "The Effects of Enriching Shortbread Cookies with Dried Sea Buckthorn Fruit on the Physicochemical and Sensory Properties" Molecules 29, no. 21: 5148.
https://doi.org/10.3390/molecules29215148
APA Style
Karpińska-Tymoszczyk, M., Surma, M., Danowska-Oziewicz, M., Kurp, L., Jabłońska, M., Kusek, K., & Sawicki, T.
(2024). The Effects of Enriching Shortbread Cookies with Dried Sea Buckthorn Fruit on the Physicochemical and Sensory Properties. Molecules, 29(21), 5148.
https://doi.org/10.3390/molecules29215148