Horbańczuk, O.K.; Jóźwik, A.; Wyrwisz, J.; Marchewka, J.; Atanasov, A.G.; Wierzbicka, A.
The Activity of Chosen Antioxidant Enzymes in Ostrich Meat in Relation to the Type of Packaging and Storage Time in Refrigeration. Biomolecules 2021, 11, 1338.
https://doi.org/10.3390/biom11091338
AMA Style
Horbańczuk OK, Jóźwik A, Wyrwisz J, Marchewka J, Atanasov AG, Wierzbicka A.
The Activity of Chosen Antioxidant Enzymes in Ostrich Meat in Relation to the Type of Packaging and Storage Time in Refrigeration. Biomolecules. 2021; 11(9):1338.
https://doi.org/10.3390/biom11091338
Chicago/Turabian Style
Horbańczuk, Olaf K., Artur Jóźwik, Jarosław Wyrwisz, Joanna Marchewka, Atanas G. Atanasov, and Agnieszka Wierzbicka.
2021. "The Activity of Chosen Antioxidant Enzymes in Ostrich Meat in Relation to the Type of Packaging and Storage Time in Refrigeration" Biomolecules 11, no. 9: 1338.
https://doi.org/10.3390/biom11091338
APA Style
Horbańczuk, O. K., Jóźwik, A., Wyrwisz, J., Marchewka, J., Atanasov, A. G., & Wierzbicka, A.
(2021). The Activity of Chosen Antioxidant Enzymes in Ostrich Meat in Relation to the Type of Packaging and Storage Time in Refrigeration. Biomolecules, 11(9), 1338.
https://doi.org/10.3390/biom11091338