Rytel, E.; Tajner-Czopek, A.; Kita, A.; Tkaczyńska, A.; Kucharska, A.Z.; Sokół-Łętowska, A.
The Influence of the Production Process on the Anthocyanin Content and Composition in Dried Potato Cubes, Chips, and French Fries Made from Red-Fleshed Potatoes. Appl. Sci. 2021, 11, 1104.
https://doi.org/10.3390/app11031104
AMA Style
Rytel E, Tajner-Czopek A, Kita A, Tkaczyńska A, Kucharska AZ, Sokół-Łętowska A.
The Influence of the Production Process on the Anthocyanin Content and Composition in Dried Potato Cubes, Chips, and French Fries Made from Red-Fleshed Potatoes. Applied Sciences. 2021; 11(3):1104.
https://doi.org/10.3390/app11031104
Chicago/Turabian Style
Rytel, Elżbieta, Agnieszka Tajner-Czopek, Agnieszka Kita, Agnieszka Tkaczyńska, Alicja Z. Kucharska, and Anna Sokół-Łętowska.
2021. "The Influence of the Production Process on the Anthocyanin Content and Composition in Dried Potato Cubes, Chips, and French Fries Made from Red-Fleshed Potatoes" Applied Sciences 11, no. 3: 1104.
https://doi.org/10.3390/app11031104
APA Style
Rytel, E., Tajner-Czopek, A., Kita, A., Tkaczyńska, A., Kucharska, A. Z., & Sokół-Łętowska, A.
(2021). The Influence of the Production Process on the Anthocyanin Content and Composition in Dried Potato Cubes, Chips, and French Fries Made from Red-Fleshed Potatoes. Applied Sciences, 11(3), 1104.
https://doi.org/10.3390/app11031104