Krystyjan, M.; Majka, P.; Sobolewska-Zielińska, J.; Turek, K.; Michalski, O.; Khachatryan, K.; Khachatryan, G.
Enrichment of Apple–Plum Fruit Mousse with Vitamin D3 and Sea Buckthorn Oil Using Pectin-Based Encapsulation: A Study of Physicochemical and Sensory Properties. Int. J. Mol. Sci. 2025, 26, 11480.
https://doi.org/10.3390/ijms262311480
AMA Style
Krystyjan M, Majka P, Sobolewska-Zielińska J, Turek K, Michalski O, Khachatryan K, Khachatryan G.
Enrichment of Apple–Plum Fruit Mousse with Vitamin D3 and Sea Buckthorn Oil Using Pectin-Based Encapsulation: A Study of Physicochemical and Sensory Properties. International Journal of Molecular Sciences. 2025; 26(23):11480.
https://doi.org/10.3390/ijms262311480
Chicago/Turabian Style
Krystyjan, Magdalena, Patrycja Majka, Joanna Sobolewska-Zielińska, Katarzyna Turek, Oskar Michalski, Karen Khachatryan, and Gohar Khachatryan.
2025. "Enrichment of Apple–Plum Fruit Mousse with Vitamin D3 and Sea Buckthorn Oil Using Pectin-Based Encapsulation: A Study of Physicochemical and Sensory Properties" International Journal of Molecular Sciences 26, no. 23: 11480.
https://doi.org/10.3390/ijms262311480
APA Style
Krystyjan, M., Majka, P., Sobolewska-Zielińska, J., Turek, K., Michalski, O., Khachatryan, K., & Khachatryan, G.
(2025). Enrichment of Apple–Plum Fruit Mousse with Vitamin D3 and Sea Buckthorn Oil Using Pectin-Based Encapsulation: A Study of Physicochemical and Sensory Properties. International Journal of Molecular Sciences, 26(23), 11480.
https://doi.org/10.3390/ijms262311480