Osoś, A.; Jankowska, P.; Drożdżyńska, A.; Różańska, M.B.; Biegańska-Marecik, R.; Baranowska, H.M.; Ruszkowska, M.; Kačániová, M.; Tomkowiak, A.; Kieliszek, M.;
et al. Pasta with Kiwiberry (Actinidia arguta): Effect on Structure, Quality, Consumer Acceptance, and Changes in Bioactivity during Thermal Treatment. Foods 2022, 11, 2456.
https://doi.org/10.3390/foods11162456
AMA Style
Osoś A, Jankowska P, Drożdżyńska A, Różańska MB, Biegańska-Marecik R, Baranowska HM, Ruszkowska M, Kačániová M, Tomkowiak A, Kieliszek M,
et al. Pasta with Kiwiberry (Actinidia arguta): Effect on Structure, Quality, Consumer Acceptance, and Changes in Bioactivity during Thermal Treatment. Foods. 2022; 11(16):2456.
https://doi.org/10.3390/foods11162456
Chicago/Turabian Style
Osoś, Agata, Patrycja Jankowska, Agnieszka Drożdżyńska, Maria Barbara Różańska, Róża Biegańska-Marecik, Hanna Maria Baranowska, Millena Ruszkowska, Miroslava Kačániová, Agnieszka Tomkowiak, Marek Kieliszek,
and et al. 2022. "Pasta with Kiwiberry (Actinidia arguta): Effect on Structure, Quality, Consumer Acceptance, and Changes in Bioactivity during Thermal Treatment" Foods 11, no. 16: 2456.
https://doi.org/10.3390/foods11162456
APA Style
Osoś, A., Jankowska, P., Drożdżyńska, A., Różańska, M. B., Biegańska-Marecik, R., Baranowska, H. M., Ruszkowska, M., Kačániová, M., Tomkowiak, A., Kieliszek, M., & Kowalczewski, P. Ł.
(2022). Pasta with Kiwiberry (Actinidia arguta): Effect on Structure, Quality, Consumer Acceptance, and Changes in Bioactivity during Thermal Treatment. Foods, 11(16), 2456.
https://doi.org/10.3390/foods11162456
