Order Article Reprints

Kalisz S, Polak N, Cacak-Pietrzak G, Cendrowski A, Kruszewski B. Impact of Production Methods and Storage Time on the Bioactive Compounds and Antioxidant Activity of Confitures Made from Blue Honeysuckle Berry (Lonicera caerulea L.). Applied Sciences. 2023; 13(24):12999. https://doi.org/10.3390/app132412999

Kalisz, Stanisław, Natalia Polak, Grażyna Cacak-Pietrzak, Andrzej Cendrowski, and Bartosz Kruszewski. 2023. "Impact of Production Methods and Storage Time on the Bioactive Compounds and Antioxidant Activity of Confitures Made from Blue Honeysuckle Berry (Lonicera caerulea L.)" Applied Sciences 13, no. 24: 12999. https://doi.org/10.3390/app132412999

Kalisz, S., Polak, N., Cacak-Pietrzak, G., Cendrowski, A., & Kruszewski, B. (2023). Impact of Production Methods and Storage Time on the Bioactive Compounds and Antioxidant Activity of Confitures Made from Blue Honeysuckle Berry (Lonicera caerulea L.). Applied Sciences, 13(24), 12999. https://doi.org/10.3390/app132412999