Radziejewska-Kubzdela, E.; Kidoń, M.; Kowiel, A.; Waszkowiak, K.; Szymandera-Buszka, K.; Bednarek, M.; Kuligowski, M.; Kobus-Cisowska, J.; Mierzwa, D.
The Effect of Ultrasound and Lactic Acid Fermentation on the Selected Quality Parameters and Bioactive Compounds Content in Fermented Pumpkin (Cucurbita pepo L.). Molecules 2024, 29, 5586.
https://doi.org/10.3390/molecules29235586
AMA Style
Radziejewska-Kubzdela E, Kidoń M, Kowiel A, Waszkowiak K, Szymandera-Buszka K, Bednarek M, Kuligowski M, Kobus-Cisowska J, Mierzwa D.
The Effect of Ultrasound and Lactic Acid Fermentation on the Selected Quality Parameters and Bioactive Compounds Content in Fermented Pumpkin (Cucurbita pepo L.). Molecules. 2024; 29(23):5586.
https://doi.org/10.3390/molecules29235586
Chicago/Turabian Style
Radziejewska-Kubzdela, Elżbieta, Marcin Kidoń, Angelika Kowiel, Katarzyna Waszkowiak, Krystyna Szymandera-Buszka, Marta Bednarek, Maciej Kuligowski, Joanna Kobus-Cisowska, and Dominik Mierzwa.
2024. "The Effect of Ultrasound and Lactic Acid Fermentation on the Selected Quality Parameters and Bioactive Compounds Content in Fermented Pumpkin (Cucurbita pepo L.)" Molecules 29, no. 23: 5586.
https://doi.org/10.3390/molecules29235586
APA Style
Radziejewska-Kubzdela, E., Kidoń, M., Kowiel, A., Waszkowiak, K., Szymandera-Buszka, K., Bednarek, M., Kuligowski, M., Kobus-Cisowska, J., & Mierzwa, D.
(2024). The Effect of Ultrasound and Lactic Acid Fermentation on the Selected Quality Parameters and Bioactive Compounds Content in Fermented Pumpkin (Cucurbita pepo L.). Molecules, 29(23), 5586.
https://doi.org/10.3390/molecules29235586
