Order Article Reprints

Gawlik-Dziki U, Bryda J, Dziki D, Świeca M, Habza-Kowalska E, Złotek U. Impact of Interactions between Ferulic and Chlorogenic Acids on Enzymatic and Non-Enzymatic Lipids Oxidation: An Example of Bread Enriched with Green Coffee Flour. Applied Sciences. 2019; 9(3):568. https://doi.org/10.3390/app9030568

Gawlik-Dziki, Urszula, Jarosław Bryda, Dariusz Dziki, Michał Świeca, Ewa Habza-Kowalska, and Urszula Złotek. 2019. "Impact of Interactions between Ferulic and Chlorogenic Acids on Enzymatic and Non-Enzymatic Lipids Oxidation: An Example of Bread Enriched with Green Coffee Flour" Applied Sciences 9, no. 3: 568. https://doi.org/10.3390/app9030568

Gawlik-Dziki, U., Bryda, J., Dziki, D., Świeca, M., Habza-Kowalska, E., & Złotek, U. (2019). Impact of Interactions between Ferulic and Chlorogenic Acids on Enzymatic and Non-Enzymatic Lipids Oxidation: An Example of Bread Enriched with Green Coffee Flour. Applied Sciences, 9(3), 568. https://doi.org/10.3390/app9030568