Gwiazdowska, D.; Studenna, W.; Juś, K.; Gluzińska, P.; Olejniczak, A.; Marchwińska, K.; Adamczak, M.
Upcycling Wheat-Rye Bread and Chokeberry Waste into Sustainable Fermented Beverages with Potential Probiotic Properties. Sustainability 2025, 17, 8502.
https://doi.org/10.3390/su17188502
AMA Style
Gwiazdowska D, Studenna W, Juś K, Gluzińska P, Olejniczak A, Marchwińska K, Adamczak M.
Upcycling Wheat-Rye Bread and Chokeberry Waste into Sustainable Fermented Beverages with Potential Probiotic Properties. Sustainability. 2025; 17(18):8502.
https://doi.org/10.3390/su17188502
Chicago/Turabian Style
Gwiazdowska, Daniela, Wiktoria Studenna, Krzysztof Juś, Paulina Gluzińska, Aleksandra Olejniczak, Katarzyna Marchwińska, and Mateusz Adamczak.
2025. "Upcycling Wheat-Rye Bread and Chokeberry Waste into Sustainable Fermented Beverages with Potential Probiotic Properties" Sustainability 17, no. 18: 8502.
https://doi.org/10.3390/su17188502
APA Style
Gwiazdowska, D., Studenna, W., Juś, K., Gluzińska, P., Olejniczak, A., Marchwińska, K., & Adamczak, M.
(2025). Upcycling Wheat-Rye Bread and Chokeberry Waste into Sustainable Fermented Beverages with Potential Probiotic Properties. Sustainability, 17(18), 8502.
https://doi.org/10.3390/su17188502