Byczkiewicz, S.; Szwajgier, D.; Baranowska-Wójcik, E.; Telichowska, A.; Szymandera-Buszka, K.; Wojtczak, J.; Kobus-Cisowska, J.
Research on Application of Japanese Quince (Chaenomeles L.) and Pork Collagen in Dark Chocolate—Benefits in Prevention of Inflammation In Vitro Model. Nutrients 2024, 16, 1758.
https://doi.org/10.3390/nu16111758
AMA Style
Byczkiewicz S, Szwajgier D, Baranowska-Wójcik E, Telichowska A, Szymandera-Buszka K, Wojtczak J, Kobus-Cisowska J.
Research on Application of Japanese Quince (Chaenomeles L.) and Pork Collagen in Dark Chocolate—Benefits in Prevention of Inflammation In Vitro Model. Nutrients. 2024; 16(11):1758.
https://doi.org/10.3390/nu16111758
Chicago/Turabian Style
Byczkiewicz, Szymon, Dominik Szwajgier, Ewa Baranowska-Wójcik, Aleksandra Telichowska, Krystyna Szymandera-Buszka, Janusz Wojtczak, and Joanna Kobus-Cisowska.
2024. "Research on Application of Japanese Quince (Chaenomeles L.) and Pork Collagen in Dark Chocolate—Benefits in Prevention of Inflammation In Vitro Model" Nutrients 16, no. 11: 1758.
https://doi.org/10.3390/nu16111758
APA Style
Byczkiewicz, S., Szwajgier, D., Baranowska-Wójcik, E., Telichowska, A., Szymandera-Buszka, K., Wojtczak, J., & Kobus-Cisowska, J.
(2024). Research on Application of Japanese Quince (Chaenomeles L.) and Pork Collagen in Dark Chocolate—Benefits in Prevention of Inflammation In Vitro Model. Nutrients, 16(11), 1758.
https://doi.org/10.3390/nu16111758
