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Kopczyńska K, Średnicka-Tober D, Hallmann E, Wilczak J, Wasiak-Zys G, Wyszyński Z, Kucińska K, Perzanowska A, Szacki P, Barański M, et al. Bioactive Compounds, Sugars, and Sensory Attributes of Organic and Conventionally Produced Courgette (Cucurbita pepo). Foods. 2021; 10(10):2475. https://doi.org/10.3390/foods10102475

Kopczyńska, Klaudia, Dominika Średnicka-Tober, Ewelina Hallmann, Jacek Wilczak, Grażyna Wasiak-Zys, Zdzisław Wyszyński, Katarzyna Kucińska, Aneta Perzanowska, Paweł Szacki, Marcin Barański, and et al. 2021. "Bioactive Compounds, Sugars, and Sensory Attributes of Organic and Conventionally Produced Courgette (Cucurbita pepo)" Foods 10, no. 10: 2475. https://doi.org/10.3390/foods10102475

Kopczyńska, K., Średnicka-Tober, D., Hallmann, E., Wilczak, J., Wasiak-Zys, G., Wyszyński, Z., Kucińska, K., Perzanowska, A., Szacki, P., Barański, M., Gawron, P., Góralska-Walczak, R., Rembiałkowska, E., & Kazimierczak, R. (2021). Bioactive Compounds, Sugars, and Sensory Attributes of Organic and Conventionally Produced Courgette (Cucurbita pepo). Foods, 10(10), 2475. https://doi.org/10.3390/foods10102475