Skrzypczak, K.; Michalak, K.; Wyrostek, J.; Jabłońska-Ryś, E.; Sławińska, A.; Radzki, W.; Gustaw, W.
Bacterial Profile and Changes in the Protein–Peptide Fraction in Spontaneously Fermented Lens culinaris Medik. Appl. Sci. 2022, 12, 8916.
https://doi.org/10.3390/app12178916
AMA Style
Skrzypczak K, Michalak K, Wyrostek J, Jabłońska-Ryś E, Sławińska A, Radzki W, Gustaw W.
Bacterial Profile and Changes in the Protein–Peptide Fraction in Spontaneously Fermented Lens culinaris Medik. Applied Sciences. 2022; 12(17):8916.
https://doi.org/10.3390/app12178916
Chicago/Turabian Style
Skrzypczak, Katarzyna, Katarzyna Michalak, Jakub Wyrostek, Ewa Jabłońska-Ryś, Aneta Sławińska, Wojciech Radzki, and Waldemar Gustaw.
2022. "Bacterial Profile and Changes in the Protein–Peptide Fraction in Spontaneously Fermented Lens culinaris Medik." Applied Sciences 12, no. 17: 8916.
https://doi.org/10.3390/app12178916
APA Style
Skrzypczak, K., Michalak, K., Wyrostek, J., Jabłońska-Ryś, E., Sławińska, A., Radzki, W., & Gustaw, W.
(2022). Bacterial Profile and Changes in the Protein–Peptide Fraction in Spontaneously Fermented Lens culinaris Medik. Applied Sciences, 12(17), 8916.
https://doi.org/10.3390/app12178916