Article Versions Notes

Janiszewska-Turak E, Tracz K, Bielińska P, Rybak K, Pobiega K, Gniewosz M, Woźniak Ł, Gramza-Michałowska A. The Impact of the Fermentation Method on the Pigment Content in Pickled Beetroot and Red Bell Pepper Juices and Freeze-Dried Powders. Applied Sciences. 2022; 12(12):5766. https://doi.org/10.3390/app12125766

Janiszewska-Turak, Emilia, Kacper Tracz, Patrycja Bielińska, Katarzyna Rybak, Katarzyna Pobiega, Małgorzata Gniewosz, Łukasz Woźniak, and Anna Gramza-Michałowska. 2022. "The Impact of the Fermentation Method on the Pigment Content in Pickled Beetroot and Red Bell Pepper Juices and Freeze-Dried Powders" Applied Sciences 12, no. 12: 5766. https://doi.org/10.3390/app12125766

Janiszewska-Turak, E., Tracz, K., Bielińska, P., Rybak, K., Pobiega, K., Gniewosz, M., Woźniak, Ł., & Gramza-Michałowska, A. (2022). The Impact of the Fermentation Method on the Pigment Content in Pickled Beetroot and Red Bell Pepper Juices and Freeze-Dried Powders. Applied Sciences, 12(12), 5766. https://doi.org/10.3390/app12125766