Kopec, W.; Jamroz, D.; Wiliczkiewicz, A.; Biazik, E.; Pudlo, A.; Korzeniowska, M.; Hikawczuk, T.; Skiba, T.
Antioxidative Characteristics of Chicken Breast Meat and Blood after Diet Supplementation with Carnosine, L-histidine, and β-alanine. Antioxidants 2020, 9, 1093.
https://doi.org/10.3390/antiox9111093
AMA Style
Kopec W, Jamroz D, Wiliczkiewicz A, Biazik E, Pudlo A, Korzeniowska M, Hikawczuk T, Skiba T.
Antioxidative Characteristics of Chicken Breast Meat and Blood after Diet Supplementation with Carnosine, L-histidine, and β-alanine. Antioxidants. 2020; 9(11):1093.
https://doi.org/10.3390/antiox9111093
Chicago/Turabian Style
Kopec, Wieslaw, Dorota Jamroz, Andrzej Wiliczkiewicz, Ewa Biazik, Anna Pudlo, Malgorzata Korzeniowska, Tomasz Hikawczuk, and Teresa Skiba.
2020. "Antioxidative Characteristics of Chicken Breast Meat and Blood after Diet Supplementation with Carnosine, L-histidine, and β-alanine" Antioxidants 9, no. 11: 1093.
https://doi.org/10.3390/antiox9111093
APA Style
Kopec, W., Jamroz, D., Wiliczkiewicz, A., Biazik, E., Pudlo, A., Korzeniowska, M., Hikawczuk, T., & Skiba, T.
(2020). Antioxidative Characteristics of Chicken Breast Meat and Blood after Diet Supplementation with Carnosine, L-histidine, and β-alanine. Antioxidants, 9(11), 1093.
https://doi.org/10.3390/antiox9111093