Zielińska, A.;                     Bryk, D.;                     Paradowska, K.;                     Siudem, P.;                     Wawer, I.;                     Wrzosek, M.    
        Anti-Atherosclerotic Properties of Aronia melanocarpa Extracts Influenced by Their Chemical Composition Associated with the Ripening Stage of the Berries. Int. J. Mol. Sci. 2024, 25, 4145.
    https://doi.org/10.3390/ijms25084145
    AMA Style
    
                                Zielińska A,                                 Bryk D,                                 Paradowska K,                                 Siudem P,                                 Wawer I,                                 Wrzosek M.        
                Anti-Atherosclerotic Properties of Aronia melanocarpa Extracts Influenced by Their Chemical Composition Associated with the Ripening Stage of the Berries. International Journal of Molecular Sciences. 2024; 25(8):4145.
        https://doi.org/10.3390/ijms25084145
    
    Chicago/Turabian Style
    
                                Zielińska, Agnieszka,                                 Dorota Bryk,                                 Katarzyna Paradowska,                                 Paweł Siudem,                                 Iwona Wawer,                                 and Małgorzata Wrzosek.        
                2024. "Anti-Atherosclerotic Properties of Aronia melanocarpa Extracts Influenced by Their Chemical Composition Associated with the Ripening Stage of the Berries" International Journal of Molecular Sciences 25, no. 8: 4145.
        https://doi.org/10.3390/ijms25084145
    
    APA Style
    
                                Zielińska, A.,                                 Bryk, D.,                                 Paradowska, K.,                                 Siudem, P.,                                 Wawer, I.,                                 & Wrzosek, M.        
        
        (2024). Anti-Atherosclerotic Properties of Aronia melanocarpa Extracts Influenced by Their Chemical Composition Associated with the Ripening Stage of the Berries. International Journal of Molecular Sciences, 25(8), 4145.
        https://doi.org/10.3390/ijms25084145