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Haładyn K, Tkacz K, Wojdyło A, Nowicka P. The Types of Polysaccharide Coatings and Their Mixtures as a Factor Affecting the Stability of Bioactive Compounds and Health-Promoting Properties Expressed as the Ability to Inhibit the α-Amylase and α-Glucosidase of Chokeberry Extracts in the Microencapsulation Process. Foods. 2021; 10(9):1994. https://doi.org/10.3390/foods10091994

Haładyn, Kamil, Karolina Tkacz, Aneta Wojdyło, and Paulina Nowicka. 2021. "The Types of Polysaccharide Coatings and Their Mixtures as a Factor Affecting the Stability of Bioactive Compounds and Health-Promoting Properties Expressed as the Ability to Inhibit the α-Amylase and α-Glucosidase of Chokeberry Extracts in the Microencapsulation Process" Foods 10, no. 9: 1994. https://doi.org/10.3390/foods10091994

Haładyn, K., Tkacz, K., Wojdyło, A., & Nowicka, P. (2021). The Types of Polysaccharide Coatings and Their Mixtures as a Factor Affecting the Stability of Bioactive Compounds and Health-Promoting Properties Expressed as the Ability to Inhibit the α-Amylase and α-Glucosidase of Chokeberry Extracts in the Microencapsulation Process. Foods, 10(9), 1994. https://doi.org/10.3390/foods10091994