Staninska-Pięta, J.; Cyplik, P.; Drożdżyńska, A.; Piotrowska-Cyplik, A.
Grapevine and Horseradish Leaves as Natural, Sustainable Additives for Improvement of the Microbial, Sensory, and Antioxidant Properties of Traditionally Fermented Low-Salt Cucumbers. Sustainability 2024, 16, 2431.
https://doi.org/10.3390/su16062431
AMA Style
Staninska-Pięta J, Cyplik P, Drożdżyńska A, Piotrowska-Cyplik A.
Grapevine and Horseradish Leaves as Natural, Sustainable Additives for Improvement of the Microbial, Sensory, and Antioxidant Properties of Traditionally Fermented Low-Salt Cucumbers. Sustainability. 2024; 16(6):2431.
https://doi.org/10.3390/su16062431
Chicago/Turabian Style
Staninska-Pięta, Justyna, Paweł Cyplik, Agnieszka Drożdżyńska, and Agnieszka Piotrowska-Cyplik.
2024. "Grapevine and Horseradish Leaves as Natural, Sustainable Additives for Improvement of the Microbial, Sensory, and Antioxidant Properties of Traditionally Fermented Low-Salt Cucumbers" Sustainability 16, no. 6: 2431.
https://doi.org/10.3390/su16062431
APA Style
Staninska-Pięta, J., Cyplik, P., Drożdżyńska, A., & Piotrowska-Cyplik, A.
(2024). Grapevine and Horseradish Leaves as Natural, Sustainable Additives for Improvement of the Microbial, Sensory, and Antioxidant Properties of Traditionally Fermented Low-Salt Cucumbers. Sustainability, 16(6), 2431.
https://doi.org/10.3390/su16062431