Miłek, M.; Marcinčáková, D.; Kolesárová, M.; Legáthová, D.; Dżugan, M.
The Effect of Adding Spices to Green Walnut Tinctures on Their Polyphenolic Profile, Antioxidant Capacity and Action on Renal Cells. Appl. Sci. 2022, 12, 3669.
https://doi.org/10.3390/app12073669
AMA Style
Miłek M, Marcinčáková D, Kolesárová M, Legáthová D, Dżugan M.
The Effect of Adding Spices to Green Walnut Tinctures on Their Polyphenolic Profile, Antioxidant Capacity and Action on Renal Cells. Applied Sciences. 2022; 12(7):3669.
https://doi.org/10.3390/app12073669
Chicago/Turabian Style
Miłek, Michał, Dana Marcinčáková, Mária Kolesárová, Diana Legáthová, and Małgorzata Dżugan.
2022. "The Effect of Adding Spices to Green Walnut Tinctures on Their Polyphenolic Profile, Antioxidant Capacity and Action on Renal Cells" Applied Sciences 12, no. 7: 3669.
https://doi.org/10.3390/app12073669
APA Style
Miłek, M., Marcinčáková, D., Kolesárová, M., Legáthová, D., & Dżugan, M.
(2022). The Effect of Adding Spices to Green Walnut Tinctures on Their Polyphenolic Profile, Antioxidant Capacity and Action on Renal Cells. Applied Sciences, 12(7), 3669.
https://doi.org/10.3390/app12073669