Kosewski, G.; Chanaj-Kaczmarek, J.; Dziedzic, K.; Jakubowski, K.; Lisiak, N.; Przysławski, J.; Drzymała-Czyż, S.
Changes in Polyphenolic Profile and Antioxidant Properties of Selected Raw and Processed Vegetables Under Different Cooking Methods. Appl. Sci. 2025, 15, 4677.
https://doi.org/10.3390/app15094677
AMA Style
Kosewski G, Chanaj-Kaczmarek J, Dziedzic K, Jakubowski K, Lisiak N, Przysławski J, Drzymała-Czyż S.
Changes in Polyphenolic Profile and Antioxidant Properties of Selected Raw and Processed Vegetables Under Different Cooking Methods. Applied Sciences. 2025; 15(9):4677.
https://doi.org/10.3390/app15094677
Chicago/Turabian Style
Kosewski, Grzegorz, Justyna Chanaj-Kaczmarek, Krzysztof Dziedzic, Karol Jakubowski, Natalia Lisiak, Juliusz Przysławski, and Sławomira Drzymała-Czyż.
2025. "Changes in Polyphenolic Profile and Antioxidant Properties of Selected Raw and Processed Vegetables Under Different Cooking Methods" Applied Sciences 15, no. 9: 4677.
https://doi.org/10.3390/app15094677
APA Style
Kosewski, G., Chanaj-Kaczmarek, J., Dziedzic, K., Jakubowski, K., Lisiak, N., Przysławski, J., & Drzymała-Czyż, S.
(2025). Changes in Polyphenolic Profile and Antioxidant Properties of Selected Raw and Processed Vegetables Under Different Cooking Methods. Applied Sciences, 15(9), 4677.
https://doi.org/10.3390/app15094677
