Gasiūnaitė, U.; Jagelavičiūtė, J.; Bašinskienė, L.; Čižeikienė, D.
Composition, Functional, and Technological Properties of Enzyme-Modified Carrot Pomace. Appl. Sci. 2026, 16, 5552.
https://doi.org/10.3390/app16115552
AMA Style
Gasiūnaitė U, Jagelavičiūtė J, Bašinskienė L, Čižeikienė D.
Composition, Functional, and Technological Properties of Enzyme-Modified Carrot Pomace. Applied Sciences. 2026; 16(11):5552.
https://doi.org/10.3390/app16115552
Chicago/Turabian Style
Gasiūnaitė, Ugnė, Jolita Jagelavičiūtė, Loreta Bašinskienė, and Dalia Čižeikienė.
2026. "Composition, Functional, and Technological Properties of Enzyme-Modified Carrot Pomace" Applied Sciences 16, no. 11: 5552.
https://doi.org/10.3390/app16115552
APA Style
Gasiūnaitė, U., Jagelavičiūtė, J., Bašinskienė, L., & Čižeikienė, D.
(2026). Composition, Functional, and Technological Properties of Enzyme-Modified Carrot Pomace. Applied Sciences, 16(11), 5552.
https://doi.org/10.3390/app16115552