Szymanowska, U.; KaraÅ›, M.; Jakubczyk, A.; Kocki, J.; Szymanowski, R.; Kapusta, I.T.
Raspberry Pomace as a Good Additive to Apple Freeze-Dried Fruit Bars: Biological Properties and Sensory Evaluation. Molecules 2024, 29, 5690.
https://doi.org/10.3390/molecules29235690
AMA Style
Szymanowska U, KaraÅ› M, Jakubczyk A, Kocki J, Szymanowski R, Kapusta IT.
Raspberry Pomace as a Good Additive to Apple Freeze-Dried Fruit Bars: Biological Properties and Sensory Evaluation. Molecules. 2024; 29(23):5690.
https://doi.org/10.3390/molecules29235690
Chicago/Turabian Style
Szymanowska, Urszula, Monika Karaś, Anna Jakubczyk, Janusz Kocki, Rafał Szymanowski, and Ireneusz Tomasz Kapusta.
2024. "Raspberry Pomace as a Good Additive to Apple Freeze-Dried Fruit Bars: Biological Properties and Sensory Evaluation" Molecules 29, no. 23: 5690.
https://doi.org/10.3390/molecules29235690
APA Style
Szymanowska, U., KaraÅ›, M., Jakubczyk, A., Kocki, J., Szymanowski, R., & Kapusta, I. T.
(2024). Raspberry Pomace as a Good Additive to Apple Freeze-Dried Fruit Bars: Biological Properties and Sensory Evaluation. Molecules, 29(23), 5690.
https://doi.org/10.3390/molecules29235690