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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

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

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