Order Article Reprints

Tajner-Czopek A, Rytel E, Kita A, Sokół-Łętowska A, Kucharska AZ. Content and Stability of Hydroxycinnamic Acids during the Production of French Fries Obtained from Potatoes of Varieties with Light-Yellow, Red and Purple Flesh. Antioxidants. 2023; 12(2):311. https://doi.org/10.3390/antiox12020311

Tajner-Czopek, Agnieszka, Elżbieta Rytel, Agnieszka Kita, Anna Sokół-Łętowska, and Alicja Z. Kucharska. 2023. "Content and Stability of Hydroxycinnamic Acids during the Production of French Fries Obtained from Potatoes of Varieties with Light-Yellow, Red and Purple Flesh" Antioxidants 12, no. 2: 311. https://doi.org/10.3390/antiox12020311

Tajner-Czopek, A., Rytel, E., Kita, A., Sokół-Łętowska, A., & Kucharska, A. Z. (2023). Content and Stability of Hydroxycinnamic Acids during the Production of French Fries Obtained from Potatoes of Varieties with Light-Yellow, Red and Purple Flesh. Antioxidants, 12(2), 311. https://doi.org/10.3390/antiox12020311